Vegetable Casserole (with Veg-All)

Full of tender vegetables in a rich and creamy sauce, all topped with buttery crackers, this Veg All Casserole is sure to be a family favorite. Made with pantry staples, and ready in less than 30 minutes, keep this recipe handy for a busy night.

scooping up a spoonful of hot vegetable casserole

Vegetable casserole (aka “veg all casserole”) is your garden variety casserole, but that doesn’t mean it is average, not at all. It means this veggie casserole comes through big time on the garden vegetables you know and love.

A mix of potatoes, green peas, corn, green beans, and any other veggies you wish to blend in, this is a fresh and tasty casserole.

It is as warm and comforting as any meat based casserole dish. Serve it as a side dish or even make the main course for Meatless Mondays!

The best Veg All Casserole recipe

Since this is a sour cream casserole recipe and uses cheese, it is considered vegetarian, not vegan. However, you can substitute the sour cream with vegan sour cream if you want to. You can also use different crackers that don’t contain eggs as well.

As recipes go, this one is super easy on the prep side, and most of the ingredients you add are already prepped, if you use frozen veggies for example.

Not only that it is budget friendly and by using pantry staples you can have it ready at a moments notice!

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individual ingredients for veg all casserole

Ingredients

  • Mixed vegetables (I use the frozen ones but you can use fresh vegetables too)
  • Diced potatoes
  • Cream of celery soup
  • Onion
  • Mayonnaise
  • Mozzarella cheese
  • All purpose seasoning (I use a Sazon herb seasoning but you can also use Italian seasoning)
  • Ritz crackers
  • Butter

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.
birds eye view of veg all casserole in a dish on a cooling rack
  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.

Full spoon serving of veg all

What does Veg All Contain?

A can of 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.

Do you have to thaw frozen vegetables before cooking?

You do not have to thaw the vegetables first for this recipe. You can if you want. It reduces the cooking time a bit, but then you have to wait for the thawing.

Can you freeze Mixed Vegetable Casserole?

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.

Also, you may want to crumble fresh crackers on it when you reheat it if you want that “fresh cooked” topping.

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.

vegetable casserole with a spoon serving above it

Best Casserole Tips

  • 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.
  • Use Cream of chicken soup, cream of mushroom, or even cream of onion soup if you like.
  • 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 cheese or Pepper Jack work great too, but any cheese that melts nicely works too. I like the mozzarella for that reason especially.

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!

mixed vegetable casserole title banner

Craving More Casseroles

Yield: 8 servings

Veg All Casserole

spoonful of veg all casserole

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

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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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