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Cheesy Vegetable Casserole

A creamy baked vegetable casserole loaded with broccoli, cauliflower, carrots, corn, and melted cheddar cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup carrots sliced
  • 1 cup corn kernels
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • 2 cups cheddar cheese shredded
  • 2 eggs large
  • 0.25 cup unsalted butter melted
  • 0.5 cup breadcrumbs
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Large mixing bowl
  • Casserole dish
  • Saucepan or steamer

Method
 

  1. Preheat oven to 350°F and grease a casserole dish.
  2. Steam vegetables until tender-crisp; drain well.
  3. Mix soup, sour cream, butter, eggs, salt, and pepper until smooth.
  4. Stir in cheese and fold in vegetables.
  5. Transfer to casserole dish, top with breadcrumbs and extra cheese.
  6. Bake until bubbly and golden brown.

Notes

Let rest 5–10 minutes before serving for best texture.