Creamy Mixed Vegetable Casserole Recipe
The holidays are here and we’re all looking for that perfect side dish! This veggie casserole has everything I love about classic holiday side dishes, but it’s a made with better quality ingredients for an elevated taste that’s just *chef’s kiss*. Instead of using heavy cream or condensed soup, this version gets its creaminess from Greek yogurt and a simple homemade mushroom gravy that tastes just like cream of mushroom soup (but so much better!).
The mix of fresh green beans, carrots, corn, and cannellini beans makes every bite hearty and colorful, while the cheesy whole-wheat cracker topping adds the perfect golden crunch. It’s comforting, wholesome, and just as delicious for Thanksgiving dinner as it is for an easy weeknight meal. You guys are really going to love this one!
RELATED: Vegan Green Bean Casserole
Why You’ll Love This Vegetable Casserole Recipe
- Elevated Flavor – This tastes like something you’d have catered or from one of your favorite restaurants. It’s SO good and flavorful! And that crispy cracker topping not only tastes amazing, it makes your house smell good, too.
- Nutritious – There’s no rule that comfort food can’t be healthy! This dish is full of vitamins, nutrients, and protein for a filling side I feel good about serving.
- Large Batch – As written, this mixed vegetable casserole makes enough for 8-12 servings, making it perfect for holiday meals and family gatherings.
- Family-Friendly – The thick, savory gravy makes every bite SO tasty. Even my littles ask for seconds!
You’ll Also Love: Roasted Butternut Squash Quinoa Salad
Ingredients Needed for Mixed Vegetable Casserole
Ingredients Needed for Gravy
- Oil – Use either olive oil or avocado oil to sauté the mushrooms.
- Mushrooms – Use either Baby Bella or cremini mushrooms to add texture and a savory, umami flavor, creating a classic “cream of mushroom” soup.
- Garlic – I like to buy pre-minced garlic to save time!
- Fresh Herbs – Fresh thyme and fresh rosemary infuse the gravy with a bright, herbaceous taste.
- Spices – Salt and onion powder enhance the savoriness.
- Tamari Sauce – This adds a salty, umami flavor. Substitute soy sauce, if preferred.
- Broth – Use vegetable broth or chicken broth as the base of the gravy. I always look for low-sodium varieties!
- Cornstarch – This helps thicken the gravy.
Ingredients Needed for Casserole
- Veggies – Fresh green beans, peeled and chopped carrots, and frozen corn form the bulk of the casserole, adding flavor, color, and nutrients.
- Cannellini Beans – These add texture, fiber, and plant-based protein.
- Greek Yogurt – This replaces the heavy cream in most casseroles, reducing the fat and adding protein without sacrificing the creamy consistency.
- Mozzarella Cheese – For the best taste and melty texture, buy a block of cheese, and grate it yourself!
- Whole Wheat Crackers – Crumbled on top, these add buttery flavor and a crunchy texture.
- Oil – Avocado oil or olive oil
- Fresh Rosemary Leaves – This is optional, but adds a pop of bright, herbaceous flavor for the perfect finishing touch.
How to Make a Baked Mixed Vegetable Casserole
This casserole is the best way to serve veggies! The quick boiling method keeps them fairly crisp, which I love, because it pairs well with the velvety gravy. All you need is an 8×18” casserole dish, a medium-large pot, a strainer, and a medium bowl. Here’s how to make this Mixed Vegetable Casserole Recipe:
- Boil the veggies – Boil the green beans and carrots for a few minutes. Then, add the corn, and boil until no longer frozen. Drain the water, and set the veggies aside.
- Sauté the mushrooms – Add oil to the same pot used for boiling, and cook until they begin to soften.
- Create the gravy – Add all the remaining gravy ingredients to the pot, and whisk until the mixture begins to simmer and thicken. Then, turn off the heat.
- Combine – Mix the strained veggies, beans, Greek yogurt, and part of the cheese into the gravy. Spread the mixture into a prepared casserole dish, and sprinkle cheesy cracker crumbs on top.
- Bake – Transfer the casserole to the oven, and bake until it’s warmed through and the top is golden. Enjoy warm!
How to Prep Vegetable Casserole Ahead of Time
This baked mixed vegetable casserole is perfect for prepping ahead of time! You can boil the veggies, make the mushroom gravy, and even assemble the casserole (without baking) up to a day in advance. Just cover the dish tightly with foil and refrigerate. When you’re ready to serve, bake as directed, adding 5-10 extra minutes if it’s coming straight from the fridge.
Tips for the Best Mixed Vegetable Casserole
- Use fresh herbs if you can. Fresh thyme and rosemary make a huge difference in flavor and give the casserole a homemade, holiday feel.
- Chop the veggies evenly. Cutting the green beans and carrots into similar sizes helps them cook at the same rate and keeps the texture consistent.
- Don’t overcook the veggies. A quick boil keeps them tender with a little bite. If you prefer softer vegetables, boil them a few minutes longer before mixing them into the casserole.
- Make the gravy smooth. Whisk the cornstarch mixture well before adding it to the pot to prevent lumps and ensure a creamy texture.
- Keep an eye on the oven. Bake just long enough for the filling to warm through and the top to brown.
RELATED: Quinoa & Mushroom Stuffed Acorn Squash
Mixed Vegetable Casserole Recipe Variations
- Add chicken or turkey. Turn this side dish into a full meal by stirring in 1-2 cups of shredded rotisserie chicken, leftover shredded chicken, or turkey before baking. It’s perfect for using up Thanksgiving leftovers!
- Swap the cheese. Use sharp cheddar or a blend of Parmesan and Gruyère cheese in place of the mozzarella for an even more indulgent flavor.
- Create a vegan casserole. Use dairy-free yogurt, vegan cheese, and vegetable broth to keep the casserole plant-based without sacrificing creaminess.
- Make it gluten-free. Replace the whole-wheat crackers with gluten-free crackers or crushed rice cakes for a crisp, golden topping.
- Include even more veggies. Add chopped zucchini, broccoli florets, or cauliflower for even more color and nutrients.
- Make it spicy. Include a pinch of crushed red pepper flakes or cayenne in the mushroom gravy for a subtle kick of heat.
Serving Suggestions for Vegetable Casserole
I like to serve this mixed vegetable casserole as a side dish for Thanksgiving and Christmas, alongside my herb butter roasted turkey, roasted Brussels sprouts, and slow cooker mashed potatoes.
It’s also great as a side dish with weeknight meals like slow cooker pork chops, slow cooker ribs, or roasted chicken.
How to Store Mixed Vegetable Casserole
Refrigerator – Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat individual servings in the microwave, or warm the entire casserole in the oven at 350°F until warmed through.
Freezer – This casserole also freezes well! Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Mixed Vegetable Casserole
Because of the crumbly cracker topping, it’s important to reheat this recipe the right way! Here are a few options:
Microwave – I like to add a little bit of water or broth (about 1 teaspoon) and heat it up in the microwave until evenly warm, stirring halfway through. After it’s warm, add some more crumbled crackers and cheese over the top for that crispy texture!
Oven – Add a tiny bit of water or broth, then add a layer of more crumbled crackers and cheese over the top. Heat in the oven at 350 degrees F. for about 10-15 minutes, or until evenly warm.
Easy Veggie Holiday Side Dishes
- Air Fryer Crispy Brussels Sprouts & Bacon
- Easy Roasted Carrots
- Oven Roasted Acorn Squash
- Easy Roasted Pumpkin
Comforting Casseroles You’ll Love
- Butternut Squash Casserole
- Chicken Broccoli Stuffing Casserole
- Cauliflower Pizza Casserole
- Cheesy Chicken Spaghetti Squash Casserole
- Paleo Chicken Mushroom Casserole
- Broccoli Cheddar Ham Pasta Casserole
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Baked Mixed Vegetable Casserole Recipe
Equipment
- 1 8×18 Casserole Dish
- 1 Large Pot
- 1 Mixing Bowl
Ingredients
Gravy
- 2 Tablespoons olive oil or avocado oil
- 8 ounces baby bella or cremini mushrooms (finely chopped)
- 4 teaspoons minced garlic
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon fine sea salt
- 1 teaspoon onion powder
- 1 teaspoon tamari sauce or soy sauce
- 2 cups low-sodium vegetable or chicken broth
- 2 tablespoons cornstarch
Casserole
- 12 ounces fresh green beans (chopped into 1 1/2” wide pieces, heaping 2 1/2 cups once chopped)
- 1 cup peeled and chopped carrot (approx. 2-3 medium carrots)
- 1 cup frozen corn
- 1 (15-ounce) can cannellini beans (rinsed and drained)
- 1/2 cup plain Greek yogurt
- 1 cup shredded mozzarella cheese (divided)
- 32 whole-wheat crackers (crumbled, about 1 to 1 1/4 cups)
- 1 Tablespoon olive oil or avocado oil
- Fresh rosemary leaves (optional for garnish)
Instructions
- Preheat the oven to 350°F and grease a 8” x 18” casserole dish with cooking spray.
- Fill a medium-large pot halfway with water and bring to a boil. Add the green beans and carrots, boiling for 3 minutes. Add the frozen corn and boil for 2 more minutes.
- Drain all the cooked veggies and set aside in the strainer for later.
- In the now-empty pot, add 1 tablespoon of oil and mushrooms, and cook over medium heat for 8 minutes until they begin to soften. Add all the remaining gravy ingredients to the pot and whisk until it begins to simmer and thicken, about 3-5 minutes. Turn off the heat.
- Mix in the strained veggies from earlier, canned beans, greek yogurt and ½ cup cheese.
- Spread the casserole mixture into the prepared pan.
- In a medium bowl, mix together the crackers, 1 tablespoon oil and remaining ½ cup cheese. Sprinkle over the top of the casserole.
- Bake for 25 minutes. Let cool for 10 minutes and serve.
Video
Notes
- The cooked veggies do have a nice bite to them (they’re softened but not soft), so if you prefer the veggies to be super soft in the casserole, boil them (the carrots and green beans) for 8-10 minutes instead!
Jules says:
Looks wonderful and I am planning to make this instead of the usual green bean casserole. Can I add more veggies in place of the beans (since I have two who won’t eat beans)?
Thank you for your wonderful website and recipes!
Christine McMichael replied:
Yes, absolutely! Or you can just omit them 🙂
Melissa Scales says:
I made this and added shredded rotisserie chicken and sautéed mushrooms! It made for an easy and quick weeknight dinner!
Beth says:
This casserole looks like a yummy step up from the green bean casseroles I remember from my childhood. The variety of vegetables and the Greek yogurt make this just to my taste.