Veg All Casserole
I thought this Veg All Casserole sounded like it wouldn’t be tasty until I made it for guests…now they request I make it every time they visit! Full of tender vegetables in a rich and creamy sauce, all topped with buttery crackers, it’s ready in less than 30 minutes. A fun and delicious twist on a vegetable side dish.
Vegetable casserole (aka “veg all casserole”) is your usual type of casserole, but that doesn’t mean it’s average. Not at all.
Full of veggies and topped with a buttery crumbled crackers topping, it’s a family favorite even the picky eaters love.
And it gets the kids eating more vegetables. Which is something everyone wants!
This is a great way to use a can of Veg All (which is how my mom made it) but I prefer to use frozen mixed vegetables. You can always pick and choose your family’s favorite ones and add just those in.
Just as delicious as a meaty casserole, you can serve it as a main course for Meatless Mondays or keep it as a side dish for any day of the week.
Not only that it is budget friendly and by using pantry staples you can have it ready at a moments notice!
Some of my other favorite casseroles with lots of veggies are my chicken pot pie bubble up and my black eyed pea casserole.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Mixed vegetables – I use the frozen ones but you can use canned Veg-All or even fresh vegetables too.
- Diced potatoes – Canned or frozen are best. Fresh will require extra cooking time.
- Cream of celery soup – Homemade or store bought is perfect.
- Mayonnaise – Duke’s is my favorite brand. Or substitute sour cream.
- Mozzarella cheese – It’s super creamy or substitute sharp cheddar cheese.
- All purpose seasoning – I use a Sazon herb seasoning but you can also use Italian seasoning.
- Ritz crackers – Use your favorite buttery crackers or substitute Corn Flakes cereal.
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How To Make Veg All Casserole
- Preheat the oven to 350F. Spray a 9×13 pan with nonstick spray. In a large bowl, add the mixed vegetables, potatoes, onion, mayo, seasoning, celery soup, and cheese.
- Stir to combine and spread into the prepared baking dish.
- Melt the butter in a small bowl. Crush the crackers and mix with the melted butter. Top the mixture with the butter/cracker crumb mixture.
- Cover and bake for 20 minutes. Uncover and bake for another 10 minutes or until bubbly and the crackers are golden brown. Remove and serve hot.
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
Storage & Reheating
Keep any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in the oven until heated through.
How To Freeze
You can freeze a veg all casserole, but you may get some excess water depending on what type of veggies you are using.
Carrots, broccoli, and green beans tend to freeze well, but onions, potatoes, and squash tend to have a lot more moisture. Be sure to steam or cook them prior to adding them to the recipe to remove some of the water.
When you freeze it, then make sure to wrap it tightly or use an airtight container. Reheat in the oven for best results, but the microwave is best if you want to eat it sooner that later.
If you are freezing it, you may want to leave the cracker topping off until you are ready to bake.
Classic Veg-All contains carrots, potatoes, celery, green beans, lima beans, peas, and corn. If you plan on using a can of mixed vegetables or frozen vegetables, check to see if it contains potatoes. I use frozen mixed vegetables for convenience, but any frozen veggies work just as well. The popular mix is budget friendly but if you like other veggies, like broccoli, cauliflower, feel free to add those in.
All Vegetable Casserole Recipes
Casseroles aren’t just a main dish. A lot of delicious casseroles are made as side dishes and most of them are ones that are just vegetables and no meat.
Some of my favorites are Brenda Gantt’s cabbage casserole, this Trisha Yearwood squash casserole, this sweet onion casserole with Texas onions, and this baked butternut squash kale casserole.
Tips For The Best Casserole
- If you thaw your frozen veggies first, then make sure to drain any excess water.
- Lightly spray your casserole dish with cooking oil to make clean up easier afterwards.
- Use cream of chicken soup, cream of mushroom soup, or even cream of onion soup if you like.
- Add in some chopped water chestnuts for added crunch.
- When you remove the casserole from the oven, let it rest about 5-8 minutes before serving.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This Veg All Casserole works for weekday family dinners, weekend potlucks, and family reunions. It also makes a great side dish when you want to get the kids to eat more veggies.
Veg All Casserole
Equipment
Ingredients
- 30 ounces mixed vegetables I like the frozen ones
- 1 can diced potatoes (15 ounces) drained
- 1 can cream of celery soup 10.5 ounces
- ½ cup diced onion
- ½ cup mayonnaise
- 1 cup mozzarella cheese shredded
- 2 tablespoons all purpose seasoning
- 1 sleeve ritz crackers (roughly 30 crackers) crumbled
- ½ cup butter melted
Instructions
- Preheat the oven to 350F. Spray a 9×13 pan with nonstick spray.
- In a large bowl, combine the mixed vegetables, potatoes, onion, mayo, seasoning, celery soup, and cheese.
- Spread into the prepared baking dish.
- Melt the butter in a small bowl. Crush the crackers and mix with the melted butter.
- Top the mixture with the butter/cracker crumb mixture.
- Cover and bake for 20 minutes.
- Uncover and bake for another 10 minutes or until bubbly and the crackers are golden brown.
- Remove and serve.
Notes
- If you thaw your frozen veggies first, then make sure to drain any excess liquids.
- Lightly spray your casserole dish with cooking oil to make clean up easier afterwards.
- When you remove the casserole from the oven, let it rest about 5-8 minutes before serving so the liquids are more fully bound up by the starches and it becomes less "soupy".
- When it comes to the cheese topping, then cheddar or Jack work great too, but any cheese that melts nicely works too. I like the mozzarella for that reason especially.
Nutrition
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