Baked Vegetable Medley

This Baked Vegetable Medley Casserole is a quick and easy vegetable recipe with broccoli, cauliflower and carrots that is cheesy, creamy and crunchy.

Using California Blend mixed veggies and adding Swiss cheese, sour cream, cream of mushroom soup and French fried onions is a great way to add flavor to the vegetables at the dinner table.

Broccoli and carrot with French fried onions on a fork over top of a plate of vegetable medley casserole.

Vegetable Medley Casserole Recipe

Starting with a couple bags of frozen California vegetable medley makes a colorful base for this baked vegetable side dish. A few simple ingredients are added to frozen cauliflower, broccoli and carrots to bring so much yummy flavor.

Of course the vegetables are the star of this dish, but I love how creamy it is and then the contrast of the crunchy French fried onions mixed in and sprinkled on top makes this recipe so enjoyable! I always get a big bag of fried onions so I can eat a few as I make this recipe!

Also called California Blend Casserole, this vegetable casserole recipe is easy enough to mix up for a weeknight meal but flavorful enough to serve at Thanksgiving, Christmas or Easter. We enjoy eating it with ham steak, BBQ Pulled Pork, or a chicken breast.

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I’ve never been a vegetable lover, but this recipe, our Broccoli & Cauliflower Salad and Zucchini Casserole with Stuffing make eating veggies easier. My mom has always loved this baked Broccoli Mushroom Casserole as a personal favorite, but this vegetable medley is definitely my favorite way to bake veggies!

Plate of California blend casserole next to baked dish with a fork

A few other classic holiday side dishes include our Scalloped Corn Casserole, Crock Pot Loaded Cauliflower Casserole and Bacon-Onion Green Beans. These are all warm vegetable dishes that taste super delicious!

I also love this Slow Cooker Creamed Corn my friend Mary shares for the holidays to go along with this vegetable casserole.

What Vegetables are in California Blend?

Broccoli, cauliflower and carrots are the vegetables in California Blend or California Medley.

This is a traditional mix of veggies that is still sold in many grocery stores. Modern packaging may just list the vegetables included and likely won’t reference California on the package.

Using a bag of frozen vegetables makes this recipe very convenient!

What is Vegetable Medley?

Vegetable medley is a blend of a variety of vegetables that pair well together in terms of cooking time, size and texture.

Using a bag of frozen vegetable medley in this recipe and adding a few ingredients makes the veggies so much more delicious!

Frozen vegetable medley with fried onions on a silver serving spoon over baking dish

Ingredients Needed For California Vegetable Medley Casserole:

  • Frozen California blend (broccoli, cauliflower and carrot mix)
  • Cream of mushroom soup
  • Swiss cheese
  • Sour cream
  • Pepper
  • French fried onions
Six simple ingredients needed to make frozen vegetable medley casserole are California blend frozen veggies, French fried onions, Swiss cheese, sour cream, cream of mushroom soup and black pepper on a white counter top.

Tips for Making Frozen Vegetable Medley

  • If any pieces of broccoli or cauliflower are too large carefully chop them into bite sized pieces
  • Freshly shredded Swiss cheese maximizes flavors
  • Recipe can be cut in half and baked in an 8″ or 9″ square baking dish
  • Casserole tastes great reheated, but onions will be soft instead of crunchy as they absorb moisture in the refrigerator

Step By Step Instructions

Mix together the frozen veggies, cream of mushroom soup, Swiss cheese, sour cream and pepper. Also include half (3/4 cup) of the French fried onions.

Stir everything together well!

Vegetable medley ingredients in a mixing bowl with spatula.

Pour into a lightly greased 9 x 13 inch baking dish.

Resist the urge to sprinkle the remaining onions on now. Let it bake for 30 minutes at 350°F.

9 x 13 pan of California blend vegetable medley with swiss cheese, sour cream and cream of mushroom soup.

Then sprinkle remaining onions on top and return to the oven until the onions are golden brown.

Serve warm and enjoy!

9 x 13 casserole pan of baked California blend veggies topped with crunchy French fried onions.

I hope you enjoy this new way to eat veggies as much as I do!

Other Easy Side Dish Recipes:

Plate full of baked vegetable medley casserole with a fork

Baked Vegetable Medley

Servings 8 people
Jennifer @ Plowing Through Life
This Baked Vegetable Medley Casserole is a quick and easy vegetable recipe with broccoli, cauliflower and carrots that is cheesy, creamy and crunchy.
5 from 7 votes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients
  

  • 20 ounces frozen California blend vegetables broccoli, cauliflower & carrots
  • 10 ounces cream of mushroom soup
  • 1/3 cup sour cream
  • 1 cup Swiss cheese
  • 1/4 teaspoon pepper
  • 1 1/2 cups French fried onions divided

Instructions
 

  • In a mixing bowl stir together frozen vegetables, soup, sour cream, cheese and pepper. Mix in 3/4 cup of the fried onions.
  • Pour into a greased 9 x 13" baking dish and bake in a 350°F oven for 30 minutes.
  • Sprinkle remaining French fried onions on top and bake until onions are golden brown.

Notes

  • If any pieces of broccoli or cauliflower are too large carefully chop them into bite sized pieces
  • Freshly shredded Swiss cheese maximizes flavors
  • Recipe can be cut in half and baked in an 8″ or 9″ square baking dish
  • Casserole tastes great reheated, but onions will be soft instead of crunchy as they absorb moisture in the refrigerator

Nutrition

Calories: 203kcalCarbohydrates: 17gProtein: 8gFat: 12gSaturated Fat: 6gCholesterol: 19mgSodium: 406mgPotassium: 219mgFiber: 3gSugar: 1gVitamin A: 3771IUVitamin C: 7mgCalcium: 136mgIron: 1mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!

Originally published October 26, 2020 with updates made on April 2, 2023.

17 Comments

  1. I’ve used this recipe for years but I love your tips like cutting the vegetables a little smaller(if need be) and baking in 2 separate dishes as I like mine really crispy. Thanks!

    1. Nadine A Jenkins says:

      5 stars
      I have made this for years as well and it’s always a hit!

  2. 5 stars
    My DIL is a vegetarian, I found this recipe and it’s a winner! I’ve probably made it half a dozen times since Memorial Day (6 weeks ago)

    1. Jennifer @ Plowing Through Life says:

      Hey There! This is so great to hear. Glad you love the recipe and thanks for sharing!

  3. Bonnie Arnold says:

    5 stars
    I made this for Thanksgiving and everyone loved it. I will be making this again.

  4. 5 stars
    I absolutely love this recipe! I used fresh veggies instead of frozen, and it turned out great. I usually don’t like cauliflower or cooked carrots, but this is so good!

  5. Lorrie Bittner says:

    Could I use cream of celery instead of cream of mushroom ? Would it alter the flavor ?

    1. Jennifer @ Plowing Through Life says:

      Hey There! Yes – you can easily use cream of celery in place of cream of mushroom! It will give a slightly different undertone, but I think it will still be enjoyable. Hope it turns out well for you!

  6. 5 stars
    I was looking for this recipe and found it on this website, thank you for posting it. I also used fresh vegetables and it was great. (Might consider blanching carrots and cauliflower to prevent over cooking broccoli or under cooking carrots and cauliflower.) Not having the soup or enough fried onions, I made a white sauce with canned mushrooms, and fresh onions then added the sour cream, cheese, and spices. Stirred it into the vegetables and baked per the recipe.

  7. 5 stars
    Is there a way to make this recipe in the microwave? I have a limited facilities where I’m temporary staying

  8. Patty Pugh says:

    Sounds delicious. I like Swiss cheese but not everyone likes it. Can I use Gruyère?

    1. Jennifer @ Plowing Through Life says:

      Hey There! I haven’t tested Gruyere, but I think it would add an enjoyable creaminess to the veggies. If you give it a try please let us know what you think! Thanks 🙂

  9. Linda Warren says:

    Should vegetables be thawed?

    1. Jennifer @ Plowing Through Life says:

      Hey There! We don’t fully thaw the veggies, we just get the bag out when we’re ready to start working on the recipe. Hope you enjoy!

  10. Could you use Cream of chicken soup.

    1. Jennifer @ Plowing Through Life says:

      Hey There! Yes – you can typically substitute any cream of xx soupl for any other. Please let us know how it turns out!

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