Veg-All Casserole Recipe
Veg-All casserole is a comfort dish that’s a family favorite and super simple to make. It’s made with canned vegetables and a buttery cracker topping and is always the first dish to disappear.
This casserole has been around for years and is the original veg all casserole recipe my mom made for her family. With just a handful of ingredients, it comes together fast. You’ll seriously have this made in under an hour. It’s perfect for a family gathering, a holiday feast, or as a cookout side dish. This is a tried and true family favorite that has been on our table many times.
Vegetable Casseroles
We love casseroles and good food in our home and have them weekly. A few of our favorite vegetable casseroles are Cabbage, Corn, and Potato Casseroles. They are always requested and loved by all. They are easy to make, and leftovers are great for lunch the next day.
Why My Family Loves This Casserole
My family looks forward to this dish, especially during the holiday season. It’s one of the easiest vegetable casserole recipes to make, has a buttery topping, and always disappears fast. It is made with pantry and refrigerator staples and is also budget-friendly.
Ingredients Needed
- Veg All – is a canned vegetable found in the same aisle as the other canned vegetables.
- Onion
- Cream of Mushroom Soup
- Sour Cream
- Mayonnaise
- Salt and Black Pepper
- Shredded Cheese
- Ritz Crackers
- Butter
How To Make Veg-All Casserole
This mixed vegetable casserole comes together quickly and is ready to bake in no time. The recipe card below provides amounts and step-by-step instructions.
- Combine all ingredients except the cracker crumbs and butter in a large bowl. Mix well until combined.
- Pour the vegetable mixture into the prepared dish.
- Mix the crushed crackers and melted butter in a small bowl. Sprinkle on top of the casserole.
- Bake for 35-45 minutes until bubbly and golden brown.
Pro Tips
- The topping for this baked mixed vegetable casserole is Ritz crackers coated in melted butter. Could it get any better? Don’t skimp on the topping.
- If you prefer, you can use your favorite mixed vegetables for this vegetable casserole. Green beans, carrots, peas, and potatoes are all great options.
- Feel free to use your favorite cheeses. Sharp cheddar cheese, Monterey, and Colby Jack Cheese are great swaps.
Storing Leftovers
If you are lucky enough to have leftovers, they will reheat nicely and be fabulous the next day. Store any remaining casserole in an airtight container in the refrigerator and enjoy it within a few days. Reheat in the oven until warmed.
What Goes Great With This Mixed Vegetable Casserole
So many main food dishes go great with this veg-all casserole recipe. I recommend Grilled Chicken, fried pork chops, Ribs, and Meatloaf. For a quick meal, pick up a rotisserie chicken and serve it alongside this dish.
More Easy Vegetable Casserole Recipes
Yellow Rice and Corn Casserole
More Easy Casseroles
Million Dollar Chicken Casserole
Veg-All Casserole Recipe
Ingredients
- 2 (15oz.) cans Veg-All OR 1 (29oz.) can Veg-All or Mixed Vegetables, drained well
- 1 cup Onion diced
- 1 (10.5 oz.) can Cream of Mushroom Soup
- 1 cup Sour Cream
- ½ cup Mayonnaise
- Salt and Black Pepper to taste
- 1 cup Shredded Cheese
- 1 sleeve Ritz Crackers crushed, or any buttery cracker
- ½ cup Butter melted
Instructions
- Preheat the oven to 350 degrees. Grease a 9"x13" casserole dish.
- Combine all ingredients except the cracker crumbs and butter in a large bowl. Mix well until combined.
- Pour the vegetable mixture into the prepared dish.
- Mix the crushed crackers and melted butter in a small bowl. Sprinkle on top of the casserole.
- Bake for 35-45 minutes until bubbly and golden brown.
Notes
Nutrition
A simple dish that always shows up on our holiday table and one of the first to disappear.