Creamy Vegetable Casserole

Course: Main Course, Side Dish
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Author: Lord Byron's Kitchen
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  • 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.