vegetable casserole recipe

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 cup chopped zucchini
• 1 bell pepper, chopped
• 1 (10 oz) can cream of mushroom soup (or cream of celery)
• ½ cup sour cream (or Greek yogurt)
• 1 cup shredded cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 cup crushed Ritz crackers or breadcrumbs
• 2 tablespoons melted butter

INSTRUCTIONS

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 2–3 minutes until softened.
3. Add broccoli, carrots, zucchini, and bell pepper. Cook for 5–6 minutes until just tender. Remove from heat.
4. In a large bowl, combine cooked vegetables, cream of mushroom soup, sour cream, ¾ cup cheddar cheese, salt, pepper, and Italian seasoning. Mix well.
5. Transfer mixture to the prepared baking dish. Sprinkle remaining ¼ cup of cheddar cheese on top.
6. In a small bowl, mix crushed crackers with melted butter. Sprinkle evenly over the casserole.
7. Bake uncovered for 25–30 minutes, or until hot and bubbly and the top is golden.
8. Let rest for 5 minutes before serving.

Optional: Add chopped cooked potatoes, corn, or green beans for variety!

Would you like a version that’s vegan or low-carb?