MAKE AHEAD CREAMY VEGETABLE CASSEROLE

Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Servings: 8

This creamy vegetable casserole is another one of my go-to make-ahead dishes. It is filled with vegetables in a delightfully creamy sauce. Serve this casserole either as the main dish or as a side. This casserole is incredibly good, even your picky eaters will love this!

This casserole is the perfect make-ahead dish. This will stay fresh in the freezer for up to 3 weeks. Once ready to serve, thaw in the fridge, then reheat in the oven until hot and bubbly.

This creamy vegetable casserole is an easy and budget-friendly meal that’s perfect for the family!

Ingredients

20 oz. canned cream of mushroom soup

1 c. light sour cream

4 c. cauliflower florets, frozen

2 c. white cheddar cheese, shredded

1 c. french fried onions

parsley for garnish, optional

4 c. mixed vegetables, frozen (carrots, corn, peas, etc.)

1/2 tsp ground black pepper

1/2 tsp salt

How to make Make Ahead Creamy Vegetable Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Place all the ingredients in a large bowl. Mix well until combined. Set aside a half cup of french-fried onions. To a large casserole dish, transfer the rest. Place in the preheated oven and bake for about 50 minutes.

Step 3: When done, take the casserole out of the oven and top it with the fresh chopped parsley and the reserved french fried onions.

Step 4: Serve the creamy vegetable casserole immediately or let it cool fully before freezing.

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