If you are looking for an extremely delicious and creamy veggie side dish that happens to be the most Midwestern recipe ever, then you have found it. This is Mixed Veggie Casserole. It’s easy to make and always a hit.
I grew up in Nebraska which means we love a good mayonnaise based recipe. It’s part of our culture and I love it. It makes me so happy and nostalgic. This Mixed Veggie Casserole was definitely created in the Midwest because…you guessed it, mayo. And it’s SO good! Here’s how you make it!
One of the best things about this Veggie side dish recipe is just how easy it is to make. Simple ingredients, nothing fancy.
Mixed Veggies: I use a big bag of frozen veggies. I love one that includes edamame.
Chopped Onions: While you are in the frozen section, grab a small bag of frozen chopped onions. Adds great flavor to this veggie dish.
Mayo: Creamy, tangy, delicious! Perfect binder for this veggie casserole.
Grated Parmesan Cheese: Mixed with the mayo, the parmesan makes an incredibly tasty coating for the veggies.
Mixed Veggie Casserole is super easy to make. I use a bowl to mix all the ingredients, but have been known to mix everything straight in the casserole dish.
Step One: Simply preheat your oven to 350 degrees and spray an 8×8 baking dish or casserole dish with nonstick cooking spray.
Step Two: Set the frozen veggies out to thaw for a bit or cook them in the microwave for a few minutes before mixing with other ingredients. In a large bowl, add the veggies, onions, mayo and parmesan cheese. Mix together until combined. Pour mixture into the casserole dish.
Step Three: In a separate medium bowl, melt the butter. Crush up the crackers with your hand and add to the melted butter. Mix together to coat crackers in the butter. Top the veggie casserole with the butter and cracker mix and evenly spread out.
Step Four: Bake uncovered for 30 minutes until the edges get bubbly and the cracker topping starts to get golden brown. If the topping starts to get too brown, cover with foil and continue to bake. Remove from the oven, let sit for 5-10 minutes then serve!
Here are some other ideas for Veggie Casserole:
Change up the Veggies: Try all of one veggie- cauliflower, carrots, broccoli, etc.
Add some spice: Add a bit of spice with some paprika or chili powder
Be sure to check out some of my other favorite veggie recipes below!
A classic Midwest recipe for Mixed Veggie Casserole filled with veggies surrounded by creamy sauce and topped with a buttery, crispy topping. The perfect comfort side dish.
Mixed Veggies bag- frozen, 20 oz
1/2 cup frozen or fresh chopped onions
3/4 cup mayonnaise
1 cup grated parmesan cheese
1 stick (1/2 cup) butter, melted
10–12 Club Crackers
1. Preheat oven to 350 degrees. Spray an 8×8 pan with non stick spray. Set aside.
2. Either set frozen veggies out for a bit to thaw before mixing or place them in the microwave for a few minutes before mixing. Then add the frozen veggies, onions, mayo and parmesan cheese to a large bowl. Mix all together until combined.
3. Pour the veggie mixture into the casserole dish and spread out evenly.
4. In a medium bowl. melt the stick of butter. Crush the crackers up with your hands and add them to the butter. Mix together to coat the crackers in the butter. Pour the cracker and butter mixture over the veggie mixture and spread out evenly.
5. Bake for about 25-30 minutes or until the edges start to get bubbly and the top gets golden brown. Remove from the oven, let set for 5-10 minutes then serve.
*if the topping starts to get too brown, cover with foil and continue baking
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