Mixed Vegetable Casserole

Mixed Vegetable Casserole

Linna 0

"Vegetables in a creamy, cheesy sauce. Everyone wants the recipe after they have tried it!"

Ingredients 45 m {{adjustedServings}} servings 589 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 42.9 g
  • 66%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1435 mg
  • 57%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
  3. Bake about 30 minutes, or until browned and bubbly.
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Reviews 83

  1. 91 Ratings


This too was a wonderful dish! I used 2 pkgs of frozen veggies instead of canned (thawed), one that had carrots, green beans, peas and corn and the other that had broccoli, celery and carrots. I used red onion, 1/2 cup miracle whip instead of 1 cup mayo (which added zip) and sharp cheddar cheese. A hit with my family and this successful and easy dish will appear on my dinner table many meals to come. Thanks Linna!!


This was really good. I did end up using sour cream instead of mayo as well as dried minced onion instead of real, but it turned out great. Easy to make as an added bonus.


I substituted frozen mixed vegetables and I used baby perl onions which I love and baked it in an 8x8 dish so I didn't have to use as many crackers. I was hesitant about that much mayo but went ahead with the full cup. I will use 1/2 cup of mayo next time. This was great for lunch. I will be serving this as a side for my chicken at supper.