Ingredients (~6 servings)
- 1 bag (16 oz) frozen California medley vegetables
- 1 can (10.5 oz) cheddar cheese condensed soup
- 3 Tbsp milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 1 1/2 cups shredded cheddar cheese (divided)
- 3 oz crispy fried onions
Prep Your Oven and Baking Dish
Preheat the oven to 425F and grab a 9″ x 13″ baking dish.
Spray it with cooking spray – this prevents the cheese from sticking to the bottom.
Blanch the Frozen Vegetables
Bring a large pot of salted water to a rolling boil and add the frozen vegetable mixture.
Boil just until the vegetables are warmed through – this takes ~2-3 minutes.
The vegetables should still have some bite to them; you’re not cooking them fully since they’ll finish in the oven.
Drain in a strainer and set aside.
Make the Cheese Sauce Base
In a large bowl, combine the cheddar cheese soup, milk, garlic powder, onion powder, and black pepper.
Stir until well combined and smooth.
Add 1 cup of the shredded cheddar cheese to the soup mixture and stir just until combined.
The cheese will melt more in the oven, so don’t worry if it’s not perfectly smooth right now.
Combine Vegetables with Sauce
Add the drained vegetables to the cheese mixture and fold them in gently.
Make sure all the vegetables are completely coated with the sauce.
Pour everything into your prepared baking dish and top with the remaining 1/2 cup of shredded cheddar cheese.
Bake Until Bubbly
Bake for ~20-25 minutes, until heated through and bubbly around the edges.
You’ll see the cheese on top start to brown slightly and the sauce will be bubbling.
Remove from the oven and sprinkle the crispy fried onions evenly on top.
Bake for an additional 5 minutes to crisp the onions, or broil for ~1-2 minutes if your baking dish is broil-safe.
The onions should be golden and crunchy.
Remove from the oven and allow to cool for ~5 minutes before serving – the cheese sauce will be molten hot.
Easy Cheesy Vegetable Casserole
Ingredients
Ingredients (~6 servings)
- 1 bag frozen California medley vegetables 16 oz
- 1 can cheddar cheese condensed soup 10.5 oz
- 3 Tbsp milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 1 1/2 cups shredded cheddar cheese divided
- 3 oz crispy fried onions
Instructions
- Preheat oven to 425F and spray a 9×13 inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil and add frozen vegetables.
- Boil for 2-3 minutes until warmed through, then drain.
- In a large bowl, mix cheddar soup, milk, garlic powder, onion powder, and black pepper until smooth.
- Stir in 1 cup shredded cheddar cheese.
- Add drained vegetables to cheese mixture and fold until coated.
- Pour into prepared baking dish and top with remaining 1/2 cup shredded cheddar.
- Bake for 20-25 minutes until bubbly and cheese is lightly browned.
- Remove from oven and sprinkle crispy fried onions on top.
- Bake for 5 more minutes until onions are golden and crunchy.
- Let cool for 5 minutes before serving.
