Cheesy Vegetable Casserole
A comforting and flavorful casserole packed with vegetables and cheesy goodness. Perfect for a weeknight dinner or potluck.
Equipment
- Large skillet
- 9x13 inch Baking Dish
- Mixing bowl
Ingredients
Main Ingredients
- 1 tablespoon Olive Oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 Red Bell Pepper chopped
- 1 Green Bell Pepper chopped
- 10 ounces Frozen Chopped Broccoli thawed and drained
- 10 ounces Frozen Chopped Carrots thawed and drained
- 10 ounces Diced Tomatoes and Green Chilies (Rotel) undrained
- 10.75 ounces Cream of Mushroom Soup condensed
- 1/2 cup Milk
- 1 1/2 cups Shredded Cheddar Cheese
- 1/2 cup Shredded Monterey Jack Cheese
- 1/4 cup Bread Crumbs
Instructions
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and bell peppers and cook for another 3-5 minutes, until slightly tender-crisp.
- Add broccoli, carrots, and Rotel to the skillet. Cook for 2-3 minutes, stirring to combine.
- In a large bowl, whisk together cream of mushroom soup and milk until smooth. Stir in the vegetable mixture.
- Pour the vegetable mixture into the prepared baking dish.
- Sprinkle cheddar cheese and Monterey Jack cheese evenly over the top. Sprinkle bread crumbs over the cheese.
- Bake for 25-30 minutes, or until bubbly and heated through and the cheese is melted and lightly browned.
- Let stand for 10 minutes before serving. Enjoy!
Notes
For a spicier casserole, use a spicier Rotel or add a pinch of red pepper flakes. You can also substitute other vegetables, such as zucchini, yellow squash, or mushrooms.