This tasty casserole of broccoli, cauliflower, and carrots is very simple to make. It can be prepared in advance and baked later. Additionally, you can multiply it and bake it in a 9×13-inch casserole.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup shredded Cheddar cheese, divided
- ⅓ cup sour cream
- 1 (2.8 ounce) package French-fried onions, divided
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place frozen vegetables into a 2-quart saucepan. Add 1/4 cup water and bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook for 9 to 11 minutes, stirring occasionally. Drain.
- Transfer vegetables to a large bowl. Add condensed soup, 1/2 cup Cheddar, sour cream, 1/2 of the fried onions, and pepper; stir until well combined. Transfer to a deep 9-inch pie plate and smooth the top.
- Bake in the preheated oven for 30 minutes. Sprinkle casserole with remaining Cheddar and fried onions. Bake until Cheddar melts, about 5 more minutes.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 599 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I added garlic powder, onion powder, season salt, mushrooms and spinach to make it a main dish. I also think you can use any cheese you like.
The first time I made this, I didn’t have any of the listed ingredients (except for the pepper and cheese) I had a head of cauliflower that I needed to use up. Instead of the soup and sour cream, I diluted some “garden vegetable” cream cheese with some milk. My husband and I thought it was delicious! a definite do-over. The 2nd time, I made sure that I had all the ingredients. It was even BETTER! Don’t feel trapped using frozen processed veggies! I use my fresh garden vegetables that I steam to tender-crisp. The volume measurement for the french fried onions is roughly 1 cup. [instead of weighing 2.8 oz and then dividing it as per the recipe]
Made it and it was perfect! I made it with cream of mushroom for my vegetarians.
I didn’t really like it.
I used a can of broccoli and cheese condensed soup instead of the cream of mushroom. I’ve never seen my kids eat their vegetables so quickly!
Yummy and so simple to make!
We loved this. I made it as written. I only added a little onion and garlic powder during the mixing stage. The sour cream makes the end result a little puffy and light. The cheese gave a nice flavor throughout. The best part was the crunchy top! Everyone ate their vegetables, which makes this a repeatable winner for us!
I made this using the “cream of broccoli modification” mentioned by others. Also, I intentionally under-cooked the veggies in the first cooking step… just warmed them up. Oh, and I added minced garlic (like I do to everything but my Cheerios). It was really good as a side-dish to BBQd ribeyes.
I make this but with Swiss cheese instead of cheddar.
My husband and son hated this. Very bland. I’ll eat pretty much anything and i didn’t like this either
I couldn’t find the french friend onions at the grocery store so I went without. Maybe that was the key ingredient because this was a little bland. I did use a little more veggies than it called for, so maybe that contributed to there not being enough sauce to be significant enough.
My entire family loved this recipe! I’m making it again this evening (which makes that twice this week). So I didn’t have any sour cream so I substituted it with non-fat plain yogurt. No one noticed the difference! Excellent veggie dish!
Not intentionally to change the recipe but I needed a recipe for a large head of cauliflower and this recipe was perfect.
I didn’t have frozen vegetables but I steamed whole babay carrots and when they were almost done I added fresh cauliflower and broccoli florets and steamed them for just a little bit. This was good but next time I’ll add some salt as I found it a bit bland.
Very Good !!!! I made with no changes
We love this! Make it weekly with fresh vegetables.
I think I’ll put less carrots in there and add green beans.
I used fresh organic veggies and skipped the fried onions due to my family not being a fan of fried onions. Everyone loved it!
I used fresh vegetables instead of frozen. Think I’d change to cream of chicken for future batches. I also added some additional cheese. Probably closer to 2 cups but I didn’t weigh my vegetables either. Perhaps if mushrooms where present the cream of mushroom would be fitting taste. Otherwise this was a delicious dish that didn’t take too long to make. (Longer for me because I had to soften the veggies first.)
Really good and easy. I double the recipe, add some garlic powder, onion powder and paprika, then bake in a 9×13 for 40 minutes (then 5 more with added cheese and onion straws).
Oops…I forgot to leave the cheese on top until the last five minutes…I hope it turns out ok…too late to take it off…