3-Vegetable Casserole
A hearty vegetable casserole featuring Brussels sprouts, cauliflower, and broccoli in a creamy, cheesy topping, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Remove vegetables from the freezer and break into a buttered casserole dish.
- When partially thawed, mix the vegetables together.
- If desired, add a little milk to the cream soups before pouring over the vegetables.
- Top the casserole liberally with crushed cheese crackers.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For added flavor, consider sautéing some onions or garlic before mixing them with the vegetables. If you don't have cream soup, you can substitute it with a homemade white sauce or a mixture of sour cream and cream cheese. Experiment with different frozen vegetable combinations to suit your taste, or add some cooked shredded chicken for a non-vegetarian twist.
Serving Suggestions
This casserole pairs beautifully with a side salad for a complete meal. For a heartier option, serve it alongside roasted meats or a slice of crusty bread. It can also be enjoyed as a main dish for a vegetarian gathering or potluck. Consider adding a light dessert, like Aunt Evelyn's Brown Sugar Cookies(Rolled), to finish off the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in a preheated oven at 350°F for about 20-25 minutes, or until heated through. You can also microwave individual portions for a quicker option, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of 3-Vegetable Casserole contains roughly 52 calories, with 3g protein, 8g carbohydrates, and 1g fat. It is an excellent source of vitamin C (91% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables; however, you will need to blanch them first to soften them slightly. This will help them cook evenly in the casserole. Just be sure to adjust the baking time as fresh vegetables may require less time in the oven.
How can I make this recipe gluten-free?
To make this casserole gluten-free, use gluten-free cream soup and substitute crushed gluten-free crackers for the topping. You can also make your own topping using ground nuts mixed with gluten-free breadcrumbs for added crunch and flavor.
What can I use instead of cream soup?
If you prefer not to use cream soup, you can create a homemade alternative by combining equal parts of sour cream and mayonnaise with some seasonings. Another option is to whisk together milk, flour, and a bit of butter to thicken into a creamy sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).