Three Vegetable Casserole
A hearty vegetable casserole featuring Brussels sprouts, cauliflower, and broccoli topped with crispy fried onions and a creamy mushroom sauce, perfect for family dinners or holiday sides.
Ingredients
Instructions
- Cook each vegetable separately according to the package directions.
- Place each cooked vegetable in a 9 x 14-inch baking dish.
- Pour the undiluted cream of mushroom soup and Cheez Whiz evenly over the vegetables.
- Bake in a preheated oven at 350°F for 30 minutes until the soup and Cheez Whiz have melted into the vegetables.
- About 10 minutes before removing from the oven, sprinkle the French-fried onions over the casserole.
Tips & Substitutions
For a creamier texture, consider adding a layer of shredded cheese between the vegetables and soup. If you prefer a vegetarian dish, ensure the cream of mushroom soup is meat-free. You can substitute the vegetables with other favorites like green beans or carrots, or use frozen vegetables if you're short on time. This casserole can be made ahead and stored in the refrigerator before baking.
Serving Suggestions
This Three Vegetable Casserole makes a great side dish for holiday meals or weeknight dinners. It pairs beautifully with roasted chicken or beef, and a light salad on the side can balance the richness. For a complete vegetarian meal, serve it alongside a hearty grain dish like quinoa or brown rice, or even with Noodles With Sour Cream for a comforting combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions, but the oven will help maintain the texture of the crispy onions on top.
Nutrition & Diet Analysis (per serving)
Each serving of Three Vegetable Casserole contains roughly 137 calories, with 4g protein, 18g carbohydrates, and 7g fat. It is an excellent source of vitamin C (50% of the Daily Value), and a good source of dietary fiber. It also contributes 3g 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 Brussels sprouts, cauliflower, and broccoli. Just make sure to cook them until tender before adding to the baking dish, as fresh vegetables may require slightly longer cooking times compared to frozen.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator. Just cover it tightly with plastic wrap or aluminum foil. When ready to bake, you may need to add a few extra minutes to the cooking time if it’s coming straight from the fridge.
What can I substitute for cream of mushroom soup?
If you prefer a homemade option, you can make a simple white sauce using butter, flour, and vegetable broth, then add sautéed mushrooms. Alternatively, cream of celery or cream of chicken soup can also work well as substitutes.
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).