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Cheesy Vegetable Casserole

Cheesy Vegetable Casserole

A comforting and flavorful casserole packed with vegetables and cheesy goodness. Perfect for a weeknight dinner or potluck.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • Large skillet
  • 9x13 inch Baking Dish
  • Mixing bowl

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. 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.
  3. Add broccoli, carrots, and Rotel to the skillet. Cook for 2-3 minutes, stirring to combine.
  4. In a large bowl, whisk together cream of mushroom soup and milk until smooth. Stir in the vegetable mixture.
  5. Pour the vegetable mixture into the prepared baking dish.
  6. Sprinkle cheddar cheese and Monterey Jack cheese evenly over the top. Sprinkle bread crumbs over the cheese.
  7. Bake for 25-30 minutes, or until bubbly and heated through and the cheese is melted and lightly browned.
  8. 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.