Mixed Vegetable Casserole

Prep Time
Cook Time
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"My grandmother used to make this at Thanksgiving and Christmas to fill out the usual sweet potato casserole and dressing menu. This was always one of my favorites. It is very easy and very tasty! It is a good way to get your kids (and reluctant DH's) to eat their vegetables!"

Original recipe yields 8 servings


  • Serving Size: 1 (181.1 g)
  • Calories 398.6
  • Total Fat - 23.5 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 55.9 mg
  • Sodium - 736.9 mg
  • Total Carbohydrate - 35.6 g
  • Dietary Fiber - 2.4 g
  • Sugars - 7.1 g
  • Protein - 12.2 g
  • Calcium - 201.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.3 mg

Step 1

Cook the frozen vegetables according to the package directions. Drain well.

Step 2

Combine cooked vegetables, onion, celery, cheese, and mayonnaise in a large bowl, stirring well.

Step 3

Spoon the mixture into a greased 11 x 7 x 1 1/2 inch baking dish.

Step 4

Combine cracker crumbs and butter. Stir well. Sprinkle crumb mixture evenly over the casserole. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.

Tips & Variations

No special items needed.


Daily Inspiration

This veggie casserole was sooo good. I used a bag of mixed cauliflower, broccoli and carrots for this dish and although I used just a tad less mayo, it turned out absolutely delicious. Definitely a repeat at our house.

(2 Oct 2018)


I try to eat healthy, so I'm a bit embarrassed how amazing the mayo makes these veggies. I did tweak the recipe just a tad. I eliminated the celery (I hate it) and after I started I realized I was out of onions, so I used one shallot and a bunch of green onions, all chopped. I also used bread crumbs instead of crackers and cut back just a tad on mayo and butter. I was plenty rich. For veggies, I used a 16 oz bag of frozen chopped broccoli, and finished up a 1/2 bag of frozen peas and a 1/4 bag of frozen corn. I really think you could use any fresh or frozen veggies.

review by:
(31 Mar 2018)