Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Servings: 8
This creamy vegetable casserole is another one of my go-to make-ahead dishes. It is filled with vegetables in a delightfully creamy sauce. Serve this casserole either as the main dish or as a side. This casserole is incredibly good, even your picky eaters will love this!
This casserole is the perfect make-ahead dish. This will stay fresh in the freezer for up to 3 weeks. Once ready to serve, thaw in the fridge, then reheat in the oven until hot and bubbly.
This creamy vegetable casserole is an easy and budget-friendly meal that’s perfect for the family!
Ingredients
20 oz. canned cream of mushroom soup
1 c. light sour cream
4 c. cauliflower florets, frozen
2 c. white cheddar cheese, shredded
1 c. french fried onions
parsley for garnish, optional
4 c. mixed vegetables, frozen (carrots, corn, peas, etc.)
1/2 tsp ground black pepper
1/2 tsp salt
How to make Make Ahead Creamy Vegetable Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Place all the ingredients in a large bowl. Mix well until combined. Set aside a half cup of french-fried onions. To a large casserole dish, transfer the rest. Place in the preheated oven and bake for about 50 minutes.
Step 3: When done, take the casserole out of the oven and top it with the fresh chopped parsley and the reserved french fried onions.
Step 4: Serve the creamy vegetable casserole immediately or let it cool fully before freezing.
Note:
Make this casserole in advance and let it cool completely after baking. Place the casserole in a freezer-friendly container and freezer for up to 3 weeks. When ready to serve, thaw in the fridge for at least 12 hours. Gently stir and transfer to a baking dish, then reheat for about 15 to 20 minutes at 350 degrees until hot and bubbly.
Ingredients
- 20 oz. canned cream of mushroom soup
- 1 c. light sour cream
- 4 c. cauliflower florets, frozen
- 2 c. white cheddar cheese, shredded
- 1 c. french fried onions
- parsley for garnish, optional
- 4 c. mixed vegetables, frozen (carrots, corn, peas, etc.)
- 1/2 tsp ground black pepper
- 1/2 tsp salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Place all the ingredients in a large bowl. Mix well until combined. Set aside a half cup of french-fried onions. To a large casserole dish, transfer the rest. Place in the preheated oven and bake for about 50 minutes.
Step 3: When done, take the casserole out of the oven and top it with the fresh chopped parsley and the reserved french fried onions.
Step 4: Serve the creamy vegetable casserole immediately or let it cool fully before freezing.
Notes
Make this casserole in advance and let it cool completely after baking. Place the casserole in a freezer-friendly container and freezer for up to 3 weeks. When ready to serve, thaw in the fridge for at least 12 hours. Gently stir and transfer to a baking dish, then reheat for about 15 to 20 minutes at 350 degrees until hot and bubbly.
