Vegetable Casserole
Veg All Casserole is a cozy, creamy vegetable side dish that even picky eaters love. Tender mixed vegetables and potatoes in a rich, cheesy sauce, topped with a buttery Ritz cracker crumble, and baked until bubbly and golden. It’s a fun, budget friendly way to get everyone eating more veggies, and it works as a Meatless Monday main too. Made with pantry staples, it comes together in under 30 minutes and serves 8.
I’ll be honest with you. I read this recipe, saw “canned mixed vegetables,” and quietly decided it wasn’t going to be good.
Then I made it (and swapped in frozen veggies) and changed my mind after the first bite. So that’s where we are.
Here’s what I underestimated: butter, cheese, and crushed Ritz crackers can make almost anything a triumph, and vegetables are no exception. This is a casserole where humble frozen veggies show up looking like a completely different dish, creamy and rich underneath a golden buttery topping that people will absolutely fight over.
And yes, the kids eat it. All of it. Vegetables and everything, without negotiation or a single conversation about how many bites count. That alone makes it worth having in the rotation.
It’s budget friendly, it’s ready in under 30 minutes, and it works as a side any night or a Meatless Monday main. If you like a casserole that hides vegetables in plain sight, I have a few more for you to try.
More Vegetable Casseroles
- Squash Casserole – creamy cheesy Southern baked squash
- Cabbage Casserole – buttery baked cabbage comfort dish
- Green Bean Casserole – classic green bean bake with crispy topping
- Pea Casserole – creamy comforting baked pea casserole
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Mixed Vegetables – I use frozen so I can pick the ones my family will actually eat, but canned Veg All is the classic and it’s what my mom used. Fresh works too, it just needs more cooking time.
Diced Potatoes – Canned or frozen, because they’re already partly cooked and won’t leave you with crunchy potato surprises. Check whether your veggie mix already has potatoes so you’re not doubling up.
Cream of Celery Soup – Cream of chicken, mushroom, or onion all work if celery isn’t in the pantry. This makes the sauce so pick one you like.
Mayonnaise – Don’t skip it and don’t panic about it. It adds richness and a tangy flavor, and you won’t taste mayonnaise in the finished dish, I promise. Sour cream works too if you are still skeptical.
Ritz Crackers – These are the reason this casserole disappears. Butter plus crushed Ritz is an unfair advantage. Any buttery cracker works, and corn flakes get you extra crunch.
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How To Make Veg All Casserole
- Preheat the oven to 350°F and spray a 9×13 pan with nonstick spray. In a large bowl, combine the mixed vegetables, drained potatoes, onion, mayo, seasoning, soup, and cheese. Stir well.
- Spread the mixture into the prepared dish.
- Melt the butter, crush the crackers, and mix them together. Sprinkle the buttery crumbs evenly over the top.
- Cover and bake 20 minutes. Uncover and bake another 10 minutes, until bubbly and the crackers are golden brown. Let it rest 5 to 8 minutes so it sets, then serve hot.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheat: Use the oven if you care about the cracker topping being crispy, microwave if you don’t. Both are valid depending on the day and your mood.
Freezer: You can freeze it, but watery vegetables like onion and potato will release liquid and make things soggy. Cook those first to drive off moisture, and leave the cracker topping off until you bake.
Make Ahead: Assemble the veggie mixture ahead and refrigerate, then add the cracker topping right before baking so it stays crisp instead of turning into a damp blanket on top.
Variations
Different Soup: Cream of chicken, mushroom, or onion all work. I’ve even used the cheddar cheese soup. It makes for a thicker sauce, but who doesn’t love more cheese?!
Add Crunch: Water chestnuts. Trust me on this one, they’re great in here. Celery is also a good substitute but they aren’t as crispy as the water chestnuts.
Different Cheese: Sharp cheddar or Monterey Jack instead of mozzarella. Anything that melts is fair game. If you are game, try Pepper Jack for a little kick.
Add Protein: Stir in cooked chicken or ground beef and it graduates from side dish to dinner.
Different Seasoning: My Homemade Italian Seasoning instead of the All- Purpose Seasoning for something with a little more herb flavor.
What Vegetables Are in Veg All?
Classic Veg All has carrots, potatoes, celery, green beans, lima beans, peas, and corn. This is a lot of vegetables in one can and part of why this casserole works.
If you’re using a different mixed vegetable blend, check whether it already includes potatoes so you can adjust the recipe. I use frozen mixed vegetables for convenience, but any blend works here.
Broccoli, cauliflower, whatever your family will actually eat, throw it in. The sauce and cracker topping are doing enough heavy lifting to make just about any vegetable welcome.
Frequently Asked Questions
Both work great. Canned Veg All is the original, but frozen lets you pick exactly which vegetables you want to include. Drain and rinse canned vegetables really well and thaw and drain frozen ones so the casserole isn’t watery.
Yes. Assemble the veggie mixture and refrigerate, then add the cracker topping right before baking. Adding crackers early gets you soggy crackers, which defeats the purpose.
You can, but onion and potato release a lot of moisture when frozen and thawed. Cook them first to reduce liquid, and leave the topping off until you bake.
Drain your vegetables and potatoes well, and let the finished casserole rest 5 to 8 minutes. That rest period lets the starch thicken up the liquid instead of it pooling on the plate.
Absolutely. Stir in cooked chicken or ground beef, or just serve it as is for Meatless Monday and let the cheese do the convincing.
Ritz or any buttery cracker. Corn flakes are a great swap if you want more crunch and less butter flavor.
Recipe Tips & Tricks
- Rinse and drain your canned vegetables and potatoes well. Soupy casserole is a preventable problem.
- Let it rest 5 to 8 minutes after baking so it sets up before you serve it.
- Spray the dish so cleanup isn’t a project.
- Add water chestnuts if you want crunch in the middle, not just on top.
- Use a cheese that actually melts. This isn’t the moment for something crumbly and fancy. Grate your own for best results.
This Veg All Casserole recipe is creamy, cheesy, and topped with the best buttery crackers. Make it for your next family dinner and watch the picky eaters clean their plates without being asked!
Veg All Casserole Recipe
Ingredients
- 30 ounces mixed vegetables original recipe uses canned Veg-All but I prefer the frozen mixed vegetables
- 15 ounces diced potatoes canned is super easy
- 10.5 ounces condensed cream of celery soup
- ½ cup onion diced
- ½ cup mayonnaise
- 1 cup mozzarella cheese shredded
- 2 tablespoons all purpose seasoning
- 30 ritz crackers 1 sleeved, crushed
- ½ cup butter melted
Instructions
- Preheat the oven to 350F. Spray a 9×13 pan with nonstick spray.
- In a large bowl, combine the mixed vegetables, potatoes, onion, mayo, seasoning, celery soup, and cheese.
- Spread into the prepared baking dish.
- Melt the butter in a small bowl. Crush the crackers and mix with the melted butter.
- Top the mixture with the butter/cracker crumb mixture.
- Cover and bake for 20 minutes.
- Uncover and bake for another 10 minutes or until bubbly and the crackers are golden brown.
- Remove and serve.
Notes
- Rinse and drain your canned vegetables and potatoes well. Soupy casserole is a preventable problem.
- Let it rest 5 to 8 minutes after baking so it sets up before you serve it.
- Spray the dish so cleanup isn’t a project.
- Add water chestnuts if you want crunch in the middle, not just on top.
- Use a cheese that actually melts. This isn’t the moment for something crumbly and fancy. Grate your own for best results.
Nutrition
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