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Veg All Casserole

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I thought this Veg All Casserole sounded too healthy to 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. Keep this recipe handy for a busy night!

mixed vegetable casserole

The Best Veg All Casserole Recipe

Vegetable casserole (aka “veg all casserole”) is your garden variety 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 but I prefer to use frozen mixed vegetables. 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 Sweet Onion Casserole.

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ingredients including cup, mayonnaise, stick margarine, crushed ritz crackers, cans veg all,

Ingredients Needed

  • Mixed vegetables – I use the frozen ones but you can use 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.
  • Onion – Sweet onion or white onion.
  • 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 – Or your favorite buttery crackers. Or substitute Corn Flakes.
  • Butter – Unsalted is best.

How to make Veg All Casserole

  1. Preheat the oven to 350F. Spray a 9×13 pan with nonstick spray.
  2. In a large bowl, combine the mixed vegetables, potatoes, onion, mayo, seasoning, celery soup, and cheese.
  3. Spread into the prepared baking dish.
  1. Melt the butter in a small bowl. Crush the crackers and mix with the melted butter.
  2. Top the mixture with the butter/cracker crumb mixture.
  3. Cover and bake for 20 minutes.
this veggie casserole is one of my favorite vintage recipes
  1. Uncover and bake for another 10 minutes or until bubbly and the crackers are golden brown.
  2. Remove and serve hot.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

this perfect side dish is good eating!

How long does it last?

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.

Can you freeze it??

A veg all casserole does freeze without issues depending on the type of veggies you use. Some vegetables hold up to freezing better than other. You may experience a little extra water in the bottom of the dish after thawing.

When you freeze it, then make sure to wrap it tightly or use a lidded 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.

a stick of butter melted with ritz crackers make a great topping for this veg all casserole

What does Veg All Contain?

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.

Best Casserole Tips

  • 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 soupcream 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.
  • When it comes to the cheese topping, then use your favorite cheese!

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!

vegetable casserole with a scoop

This Veg All Casserole works for weekday family dinners, weekend potlucks, and family reunions alike.

Craving More Casseroles?

spoonful of veg all casserole

Veg All Casserole

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Made with budget friendly pantry staples, this Vegetable Casserole is ready in less than 30 minutes and the kids will love all the veggies.

Ingredients

  • 30 ounces mixed vegetables (I like the frozen ones)
  • 1 can (15 ounces) diced potatoes, drained
  • 1 can (10.5 ounces) cream of celery soup
  • 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

    1. Preheat the oven to 350F. Spray a 9x13 pan with nonstick spray.
    2. In a large bowl, combine the mixed vegetables, potatoes, onion, mayo, seasoning, celery soup, and cheese.
    3. Spread into the prepared baking dish.
    4. Melt the butter in a small bowl. Crush the crackers and mix with the melted butter.
    5. Top the mixture with the butter/cracker crumb mixture.
    6. Cover and bake for 20 minutes.
    7. Uncover and bake for another 10 minutes or until bubbly and the crackers are golden brown.
    8. 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 Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 336Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 50mgSodium: 1566mgCarbohydrates: 17gFiber: 4gSugar: 5gProtein: 7g

This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.

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