Description
A creamy, cheesy vegetable casserole made with a California medley blend and topped with crispy fried onions. Comfort food at its finest and perfect for weeknight dinners or holiday sides.
Ingredients
- 24 oz frozen California medley vegetables (broccoli, cauliflower, carrots)
- 1 can (10.5 oz) condensed cheddar cheese soup
- ¼ cup milk
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 2 cups shredded cheddar cheese, divided
- 4 oz crispy fried onions
Instructions
- Preheat the oven to 425°F (220°C) and lightly grease a 9×13” baking dish.
- Cook the vegetables: Bring a large pot of salted water to a boil. Add the frozen vegetables and cook for 2–3 minutes, just until warmed. Drain and set aside.
- Make the sauce: In a large bowl, mix together the milk, cheddar cheese soup, garlic powder, onion powder, and black pepper. Stir until smooth.
- Add cheese and vegetables: Fold in 1½ cups of the shredded cheddar cheese. Then gently mix in the drained vegetables until fully coated.
- Assemble the casserole: Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining ½ cup of shredded cheese.
- Bake: Bake for 20–25 minutes, or until hot and bubbly.
- Add the topping: Remove from the oven and sprinkle the crispy fried onions on top. Return to the oven for 5 more minutes or broil for 1–2 minutes for extra crispiness.
- Cool and serve: Let the casserole rest for 5 minutes before serving.
Notes
For extra flavor, mix in cooked rice or cooked shredded chicken. You can also substitute the soup with homemade cheese sauce if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American