A make ahead casserole consisting of vegetables and a creamy sauce – served as a side or a main, this casserole will most certainly get vegetables onto your table and into the bellies of your loved ones.
I could have eaten this entire dish! Oh, sweet Lord, it’s absolutely delicious! I love the combination of the cauliflower, the green beans, the carrots, the green peas, and the corn – all tossed with a thick, creamy mushroom sauce. It was so hard to wait until these photos were taken before digging in with the biggest spoon I could find!
It’s meals like this that make cooking more enjoyable. It’s the simple, inexpensive ingredients, coupled with next to no technique, and gorgeous, mouth-watering results. This Creamy Vegetable Casserole will be my new equivalent of a green bean casserole for all future Thanksgivings to come.
But, get this, Dear Reader; you could use any frozen vegetable you like in this dish. For example, if cauliflower is not your preferred vegetable of choice, you could certainly switch it with frozen broccoli florets instead. And the vegetable medley that I used is adaptable as well. In the frozen food section of my local grocery store, there’s many, many varieties to choose from.
I’m thinking about trying this exact same recipe with a Asian-inspired vegetable mix as well. I used to buy an Asian frozen vegetable mix that consisted of red peppers, mushrooms, baby corn, onion, and bamboo shoots. Sounds good, right? The only question is, would I use cream of mushroom soup, or would I change it up and use a cream of asparagus or a cream of broccoli soup instead? The options are quite endless and the result would be a new taste every time!
Even the type of cheese is adaptable. Cheddar is obviously my favourite type of cheese, and I’m sure you can find evidence of that in almost any recipe on my blog that has cheese as an ingredient, but you could use Gouda or Havarti or even Swiss! Since you want to flavour of the vegetables and the creamed soup to be the highlight of the dish, I would not recommend a strong cheese, but you decide!
As you can see from one or two of my photographs, this is the perfect make ahead dish. Once the casserole had completed cooled, I transferred some of it to a container for refrigeration. Are those aluminum storage containers not the cutest? I found them while shopping at HomeSense with Margaret. I had to have them and thought immediately about featuring one of them in a blog post that would allow for freezer-friendly recipes.
And, of course, I had to show off my Lord Byron’s Kitchen labels as well. Ha! It’s the geek in me rising to the surface. I’m so glad I have such a supportive group of friends and family who put up with – nay, encourage! – my need for pretty things.
When the time came to serve this dish up, I convinced John.e and McKenna to add extra crispy French fried onions to their plates. I always watch what I eat very carefully throughout the week, so while they both dined on this deliciousness, I ate a humble salad with canned tuna. I was living vicariously through both of them. Ha!
The recipe below is one I’m sure you will keep coming back to over and over again. Not only is Make Ahead Creamy Vegetable Casserole a great alternative to the usual dishes served at your family’s holiday functions, but it’s a great side or main as well. Think about this casserole for your next Meatless Monday dinner!
Creamy Vegetable Casserole
- 4 cups cauliflower florets, frozen
- 4 cups mixed vegetables, frozen (carrots, corn, peas, etc.)
- 20 ounces canned cream of mushroom soup
- 1 cup light sour cream
- 2 cups white cheddar cheese, shredded
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup french fried onions
- parsley for garnish, optional
Preheat oven to 350 degrees.
In a large bowl, stir all ingredients together, saving half cup of the french fried onions for later. Once fully mixed together, transfer to a large casserole dish.
Bake for 50 minutes.
Remove from oven and top with fresh chopped parsley and the remaining french fried onions.
Serve immediately or allow to cool completely before packaging for freezing. See notes.
If you are preparing this dish ahead of time and would like to freeze it, transfer completely cooled casserole to a freezer-friendly container. Freeze for up to three weeks. Transfer frozen casserole from the freezer to the refrigerator at least 12 hours before planning to reheat. When ready, gently stir the casserole and return to a baking dish. Bake at 350 for 15-20 minutes or until bubbly and hot.
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