Baked Mixed Vegetable Casserole Recipe
The easiest side dish for Thanksgiving! This Baked Mixed Vegetable Casserole is made with a next-level creamy mushroom sauce, fresh veggies, and a crispy cheesy cracker topping that's SO good. I make this every year for Thanksgiving, Friendsgiving, and tons of holiday get togethers, and it's always such a fave! This isn't your ordinary veggie casserole side dish. The flavors and texture are elevated and just phenomenal. I could eat this forever!
Servings 8 -12 Servings
Calories 232kcal
Equipment
- 1 8x18 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!
Nutrition
Serving: 1Serving | Calories: 232kcal | Carbohydrates: 28g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 590mg | Potassium: 438mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3173IU | Vitamin C: 9mg | Calcium: 165mg | Iron: 2mg