Vegetable Casserole Side
A warm, cheesy vegetable casserole side made with tender zucchini, broccoli, bell pepper, and corn in a creamy base. Easy to make, flexible with ingredients, and perfect as a dinner side dish any night of the week.
Equipment
- 9x13 baking dish
- Skillet
- Large mixing bowl
Ingredients
- 2 cups zucchini, sliced into thin rounds
- 1 cup corn kernels, fresh or frozen
- 1 cup bell pepper, diced any color
- 1 cup broccoli florets cut small
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1/2 cup cream of mushroom soup, condensed
- 1 cup shredded cheddar cheese, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1 tbsp olive oil
- 1/4 cup breadcrumbs optional, for topping
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
- Cook onion and garlic in olive oil over medium heat for 3 minutes. Add bell pepper and broccoli, stir for 2 more minutes, then remove from heat.
- Mix sour cream and cream of mushroom soup in a large bowl until smooth. Stir in half the cheese, salt, pepper, and smoked paprika.
- Fold in all vegetables including zucchini and corn until fully coated.
- Pour into the baking dish, spread evenly, and top with remaining cheese and breadcrumbs if using.
- Bake uncovered for 30 to 35 minutes until golden on top and bubbling at the edges.
- Rest for 5 minutes before serving.
Notes
- Pat vegetables dry before mixing to prevent a watery casserole.
- Pre-cook harder vegetables like broccoli and bell pepper before baking.
- Frozen vegetables must be fully thawed and drained before use.
- Stores in the fridge for up to 4 days or freezes for up to 2 months.