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Plate full of baked vegetable medley casserole with a fork
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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.
Course Side Dish
Cuisine American
Keyword Vegetable Medley Casserole
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings
Calories 203kcal
Author Jennifer Osterholt

Equipment

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.
    20 ounces frozen California blend vegetables, 10 ounces cream of mushroom soup, 1/3 cup sour cream, 1 cup Swiss cheese, 1/4 teaspoon pepper
  • Mix in 3/4 cup of the fried onions.
    1 1/2 cups French 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: 203kcal | Carbohydrates: 17g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 406mg | Potassium: 219mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3771IU | Vitamin C: 7mg | Calcium: 136mg | Iron: 1mg