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Delicious Vegetable Casserole is wonderfully creamy, flavorful and loaded up with tender broccoli florets, carrots, mushrooms and peas. It’s topped with crispy buttered Ritz cracker crumbs, and baked to golden brown perfection. A dish that’s sure to be the highlight of your dinner!
Vegetable casserole makes a great vegetarian main, or serve it as a side dish to go along with any holiday or weeknight meal! Enjoy alongside this Juicy Butter Herb Turkey, Garlic Butter Herb Prime Rib, or with this irresistible Pork Schnitzel.
Vegetable Casserole Recipe
This vegetable casserole recipe is a great way to include more veggies with your dinner, yet still please the whole family, even the pickiest eaters! The combination of tender veggies in a seasoned creamy sauce with a topping of buttery, crisp Ritz crackers is beyond delicious. The taste is absolutely incredible, and the textures are so satisfying. Plus, it’s very easy to throw together for busy weeknights!
This can be enjoyed as a very satisfying vegetarian entree, and it’s the perfect side dish to go alongside a fancy meal of smoked turkey or steak, but it also works paired with some weeknight chicken. No matter how you decide to serve it, it will definitely be a new favorite recipe!
The ingredients in this vegetable casserole recipe are very simple and many of them are probably already in your kitchen! This makes it so easy to put together! See the recipe card below for a list of exact ingredient measurements.
- Broccoli: I like these chopped into small bite-sized florets, so they cook up perfectly tender.
- Carrots: This vegetable adds just a hint of sweetness to an otherwise very savory dish.
- Mushrooms: Hearty and meaty, the sliced mushrooms really bulk up the casserole and make it filling.
- Peas: Canned peas are convenient and add extra texture, color and flavor.
- Green Onions: Sliced green onions have a mild, slightly sweet flavor with a peppery taste, which complements the other ingredients.
- Cream of Mushroom Soup: You can use store-bought or you can try making this delicious homemade cream of mushroom soup.
- Whole Milk: Use whole milk to make the sauce creamy and rich.
- Garlic Powder: Adds delicious flavor to almost any casserole you make!
- Oregano and Thyme: For an extra punch of flavor.
- Salt and Pepper: Will help enhance the flavors of all of the other ingredients.
- Topping: A mix of crushed Ritz Crackers and melted butter adds decadent crispiness to the dish.
How to Make Vegetable Casserole
This casserole only takes about 15 minutes of hands-on time, and then the oven does the rest of the work! Your whole family will go crazy over this veggie-packed recipe!
- Prep: Preheat the oven to 350 degrees Fahrenheit and prepare a 9×13 inch baking dish by spraying it with nonstick cooking spray.
- Combine Filling Ingredients: In a large bowl mix together the broccoli, carrots, mushrooms, peas, green onions, mushroom soup, milk, garlic powder, oregano, thyme, salt and pepper. Then pour the mixed filling into the prepared baking dish.
- Make the Cracker Topping: Add the Ritz crackers to a large ziplock bag and crush them until they are all evenly crumbled. Add the crushed crackers to a bowl with the melted butter and then stir to evenly coat all the crumbs in the butter.
- Bake: Spread the cracker topping evenly over the filling. Place the casserole into the oven and bake until the cracker crust is golden brown and everything is cooked through, about 30-40 minutes.
- Cool and Serve: Remove from the oven, allow the casserole to cool for a few minutes before serving.
Tips and Variations
Make this vegetable casserole your own with these simple tips and tricks!
- Using Frozen Vegetables: You can use frozen vegetables in place of fresh ones, just defrost the vegetables before adding them to the recipe!
- Softer Carrots: If you would prefer for the carrots to be softer, dice them smaller than what you see pictured. I like mine with a little bite, so I like to leave them a bit larger.
- Crackers: Feel free to use another type of cracker, but we really love Ritz crackers because they have a slightly salty flavor that complements the casserole nicely.
- Add Chicken: If you want to serve this as a protein-rich main entree, you can substitute some of the veggies for shredded chicken. Rotisserie chicken would be a great option! Simply, reduce the broccoli and carrots to just 1 cup each and add 1 cup of shredded chicken in place of them.
If you have leftovers, keep them in an airtight container in the refrigerator for up to 5 days. To ensure the best texture, I don’t recommend freezing this veggie casserole.
Reheat leftovers in the oven at 350 degrees Fahrenheit for 10-20 minutes, or in the microwave in individual portions for 1.5-2 minutes.
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- 1 ½ sleeves Ritz crackers, about 45 crackers
- ¼ cup butter melted
Preheat the oven to 350 degrees Fahrenheit and prepare a 9×13 inch baking dish by spraying it with nonstick cooking spray.
In a large bowl mix together the broccoli, carrots, mushrooms, peas, green onions, mushroom soup, milk, garlic powder, oregano, thyme, salt and pepper.
Pour the mixed filling into the prepared baking dish.
Add the Ritz crackers to a large ziplock bag and crush them until they are all evenly crumbled. Add the crushed crackers to a bowl with the melted butter and stir to evenly coat all the crumbs in the butter.
Spread the cracker topping evenly over the filling. Place the casserole into the oven and bake until the cracker crust is golden brown and everything is cooked through, about 30-40 minutes.
Remove from the oven, allow the casserole to cool for a few minutes before serving.
Serving: 1servingCalories: 161kcalCarbohydrates: 16gProtein: 6gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 24mgSodium: 111mgPotassium: 456mgFiber: 5gSugar: 7gVitamin A: 6262IUVitamin C: 45mgCalcium: 85mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
About Alyssa Rivers
Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.