This creamy mixed vegetable casserole is a delicious addition to any dinner table. Whether you serve it with a weeknight meal or at a holiday table, it will quickly become a favorite.
One of my favorite ways to cook veggies is to simply steam them. In fact, that’s what I do most nights. For this reason, when I serve any of my vegetable casseroles it’s a real treat.
Some of the things I like to serve this with are this flavorful salsa chicken and this delicious mock Swiss steak.
It’s also good with a rotisserie chicken you pick up from the grocery store. Add this tomato cucumber corn salad, and you’ll have most of your recommended daily vegetable servings in one meal.
My husband and I both enjoy foods with an explosion of flavor, which is why I rarely use a recipe as-is.
For the most part, I switch quite a few ingredients to make them totally different from the original version.
Benefits of Eating Vegetables
According to Medical News Today, all vegetables contain vitamins, minerals, and fiber. However, some are higher in one element than others, which is why I like to mix them up whenever possible.
Whether you use fresh, frozen, or canned, mixed vegetables give you a wide range of nutrients. Some of the ones in the cans of veggies I used are carrots, peas, green beans, celery, and more. You simply can’t go wrong with this variety.
Creamy Mixed Vegetable Casserole Ingredients
You’ll love the fact that all of the ingredients are common things to keep in the fridge and pantry.
The creamy vegetable casserole has mixed vegetables, onion, celery, mayonnaise, cream of chicken soup, Worcestershire sauce, and butter.
How to Make a Creamy Mixed Vegetable Casserole
This dish is mostly about mixing. The ease of making this dish gives you the perfect opportunity to put the kids to work.
Let them pour everything into the bowl and stir. They’ll be delighted to have something so delicious come from their labor.
First, drain the vegetables.
Then, combine the vegetables, onion, celery, mayonnaise, and soup in a mixing bowl.
Next, combine the Worcestershire sauce and melted butter in a smaller bowl. Pour that into the vegetable mixture and stir.
Finally, pour the entire mixture into a greased casserole dish. Sprinkle the breadcrumbs over the top.
Bake this until it bubbles and the breadcrumbs turn a light golden brown.
Serve it hot and watch all the happy faces after everyone takes their first bite.
Dessert Suggestions and More Recipes
After everyone finishes this delicious meal with the mixed vegetables, serve some of these butterscotch pecan cookies. That’s the perfect finishing touch.
Or you can give them a couple more options with these pecan brownie cookies or these peanut butter cookies.
What I like about cookies is that you can make them in advance, and they’re just as good for a couple of days afterward.
As a matter of fact, I remember both of my grandmothers having cookie jars. It was fun opening the jars to see the surprise inside—almost always homemade cookies.
If you enjoy discovering new recipes, check out Full Plate Thursday at Miz Helen’s Country Cottage, Meal Plan Monday at Julia’s Simply Southern, and Weekend Potluck at South Your Mouth.
Creamy Mixed Vegetable Casserole
This mixed vegetable casserole is a great side for any meal!
- 2 cans of mixed vegetables
- 1/2 cup of chopped onion
- 1/2 cup of chopped celery
- 1/2 cup of mayonnaise
- 1 can of cream of chicken soup
- 2 tablespoons of Worcestershire sauce
- 1/4 cup of melted butter
- 1/2 cup of crushed breadcrumbs
- Preheat oven to 350 degrees. Spray the bottom of a casserole dish with nonstick cooking spray. You can use a medium round dish or a 9” x 13” pan.
- Drain the vegetables and pour them into a medium-size bowl.
- Mix the vegetables, onion, celery, mayonnaise, and chicken soup in a bowl.
- In a separate bowl, combine the Worcestershire sauce and butter.
- Pour the Worcestershire sauce and butter over the vegetable mixture and stir.
- Pour all of the ingredients into the casserole dish. Top with the breadcrumbs.
- Bake for 35 minutes. Serve hot.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 228Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 24mgSodium 512mgCarbohydrates 13gFiber 2gSugar 3gProtein 3g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
Friday 9th of October 2020
Do you drain the mixed vegetables before preparing the meal?
Friday 9th of October 2020
Hi Lisa. Yes, I do drain the vegetables first. Thanks for asking!
Saturday 23rd of November 2019
My family would love this! As to the cans of vegetables and soup mentioned, do you mean the 15 or 16 ounce size cans? We prefer frozen vegetables due to their lower sodium content and want to use the correct equivalent amounts. Thanks.
Saturday 23rd of November 2019
Hi Kathy. Yes, I used the 15-oz. cans. If you use frozen vegetables, they'll be firmer than the canned ones, or you can cook them first. I hope your family enjoys the casserole!
Tuesday 24th of September 2019
Thanks so much for sharing your awesome post with us at Full Plate Thursday,450. Hope you are having a great week and come back to see us soon! Miz Helen