Mix Vegetables Cheese Casserole is a comforting and hearty dish that blends classic American casserole tradition with a medley of vibrant vegetables and creamy cheese. Originating in mid-20th century kitchens where convenience foods like canned soups and frozen vegetables became household staples, this dish reflects the era’s emphasis on simplicity and practicality. It combines the nutritious benefits of cauliflower, broccoli, carrots, and mushrooms with the rich, satisfying flavor of cheddar and a crisp topping of buttered bread crumbs or crackers. Ideal for family dinners, potlucks, or holiday side dishes, this recipe showcases how easy preparation can still yield a delicious, homemade flavor.
Ingredients
- 32 oz cauliflower, broccoli, and carrot combination (frozen)
- 1 cup mushrooms (drained, sliced )
- 1 cup water chestnuts (sliced)
- 1 can cream of chicken soup
- 1 onion (chopped, small )
- 1 tsp Worcestershire sauce
- 2 cups sharp cheddar cheese (grated )
- cracker crumbs (or buttered fresh bread crumbs)
Instructions
Step 1: Prepare the Vegetables
- Cook the frozen vegetable mix (cauliflower, broccoli, and carrots) until tender.
- Drain well.
Step 2: Combine Vegetables and Add-ins
- In a large mixing bowl, toss together the cooked vegetables, sliced mushrooms, and sliced water chestnuts.
Step 3: Mix the Sauce
- In a separate bowl, stir together the cream of chicken soup, chopped onion, and Worcestershire sauce.
Step 4: Assemble the Casserole
- Combine the sauce with the vegetable mixture.
- Stir in the grated cheddar cheese until evenly mixed.
Step 5: Bake the Casserole
- Preheat oven to 350°F (175°C).
- Transfer mixture to a greased casserole dish.
- Bake for 30 minutes.
Step 6: Add Crumb Topping
- Remove casserole from oven.
- Sprinkle with buttered bread crumbs or cracker crumbs.
- Return to oven and bake for an additional 15 minutes, until topping is golden.
Tips
- Substitute Cream of Mushroom Soup for a vegetarian version.
- Add cooked chicken for a hearty one-dish meal.
- Replace water chestnuts with celery or almonds for a different crunch.
- Top with French-fried onions instead of crumbs for extra flavor.
- Use fresh vegetables (lightly steamed) instead of frozen for a brighter texture.
Transcription of the Original Recipe
Read or copy the transcription
Mix Vegetables Cheese Casserole 2 16 Oz. pkg frozen cauliflower, Broccoli and Carrot combination. 1 cup sliced mushrooms, drained. 1 cup sliced Water Chestnuts 1 can Cream of Chicken Soup 1 small onion chopped 1 t Worchestershire Sauce 2 cups grated sharp Cheddar Cheese Buttered fresh bread or crackers crumbs Cook vegetables until tender. Toss together vegetables, mushrooms and chestnuts.Stir together souponionsworcestershire - stir into vegetables. Bake 350 - 30 min. Top with crumbs bake 15 min.
From Transcription to Instructions
We love this recipe card, but the original directions are terse and run together, so we broke the original directions into the instructions you see now to make the order easier to follow. Where the old line runs "souponionsworcestershire – stir into vegetables," the instructions separate and tell you to mix the soup, onion, and Worcestershire first, then fold that into the vegetables , and they also make clear when to stir the grated cheddar in and when to add the buttered crumbs (after 30 minutes, then 15 more). That’s all we did: same ingredients, clearer steps so you won’t wonder what goes in when.
Nutrition
Calories: 290kcalCarbohydrates: 13gProtein: 12gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 580mgPotassium: 330mgFiber: 3gSugar: 5gVitamin A: 2200IUVitamin C: 45mgCalcium: 210mgIron: 1.4mg
