Mixed Vegetable Casserole

Prep Time
Cook Time
Ready In

Recipe: #28309

October 02, 2017

"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 is 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 by Step Method

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.


No special items needed.

3 Reviews


This was excellent! The recipe calls for 20 ounces of mixed vegetables. I could only get a 16-oz bag of classic mixed vegetables from the frozen foods aisle (corn, peas, green beans, julienned carrots), so I used that and then just added a bit more frozen green peas. At first, my family was skeptical that a meatless casserole would satisfy everyone's taste buds, but my husband and son raved about it for 2 days. The casserole itself is quite flavorful and satisfying in and of itself. But the crumb topping rounds out the overall flavor of the dish, giving it a nice buttery undertone and a silky texture. We really enjoyed this casserole. Thank you for sharing your recipe with us, breezermom.


review by:
(19 May 2023)

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)

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