Vegetable Casserole

READY IN: 55mins
Recipe by Tisy Adams

I got this recipe from a co-worker about 10 years ago. I taken it to several dinners and everyone loves it. It's very easy to make and requires very little prep time.

Top Review by wolf3749

I made this for a huge group of picky eaters on Thanksgiving. They swore off green been casserole for holidays now. What a hit. I changed it a bit by using fresh asparagus and mushrooms & omitting the onion. I also used all low fat ingredients. I highly recommend this.

Ingredients Nutrition

  • 1 (16 ounce) bag frozen mixed vegetables (broccoli, cauliflower and carrots)
  • 1 (8 ounce) can cream of mushroom soup
  • 1 cup mayonnaise or 1 cup sour cream
  • 1 small onion, chopped
  • 1 (8 ounce) bagof grated cheese, of your choice (I use mild cheddar)
  • 1 (4 ounce) package Ritz crackers, crushed (1 sleeve)
  • 14 cup butter or 14 cup margarine


  1. Preheat oven to 350°F.
  2. Cook vegetables according to package instructions, but not completely done.
  3. In separate bowl mix soup and mayonnaise together and set aside.
  4. Add to a buttered casserole dish, 1 layer of vegetables, 1/2 onions, 1/2 soup mix and 1/2 cheese.
  5. Repeat layers ending with cheese on top.
  6. Top off with crushed Ritz crackers and dot with butter or margarine.
  7. Bake at 350°F for 30-35 minutes until golden brown.

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