Creamy Vegetable Casserole

6 servings Prep: 10 m Cook: 35 m Total: 45 m Beginner
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A tasty blend of broccoli, carrots, and cauliflower mixed with cream of mushroom soup and garden vegetable cream cheese, topped with crunchy croutons. A quickly prepared side dish that’s perfect for busy weeknights or potluck dinners.

Ingredients

6 servings
  • 1 package frozen (16 oz) broccoli, carrots and cauliflower
  • 1 can cream of mushroom soup
  • 1 carton (8 oz) spreadable garden vegetable cream cheese
  • 1/2 cup to 1 cup croutons

Step-by-Step Instructions

  1. Cook vegetables according to package instructions and drain well. Place in a large casserole dish.
  2. Stir in cream of mushroom soup and garden vegetable cream cheese until well combined and vegetables are evenly coated.
  3. Sprinkle croutons evenly over the top.
  4. Bake at 375°F for 25 minutes until hot and bubbly.

Tips and Techniques

For a crunchier topping, add the croutons during the last 10 minutes of baking to prevent them from getting too soft. You can also substitute crushed butter crackers or French fried onions for the croutons.

Ingredient Substitutions

  • frozen vegetable blend: fresh broccoli, carrots, and cauliflower florets
  • cream of mushroom soup: cream of chicken or cream of celery soup
  • garden vegetable cream cheese: plain cream cheese with 1/2 teaspoon garlic powder and herbs

Equipment Needed

  • large casserole dish
  • pot for cooking vegetables
  • mixing spoon