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Today I have a spin off of the original Green Bean Casserole. While the traditional version is fabulous, especially on a holiday {hello Thanksgiving!}, it is always a good idea to change things up. I have to admit that I hadn’t thought much about Green Bean Casserole until about a month ago when we were invited to a friend’s house for dinner. They served it with tri-tip and it was SO good. Of course, I couldn’t leave well enough alone and so I decided to come home and try to make a variation. Friends, it was a great idea because this Frozen Vegetable Casserole is delicious.
Do you love veggie side dishes? Try this BBQ Green Bean Casserole!
The best part about Frozen Vegetable Casserole is that you can really customize it with whatever frozen vegetables you like or have on hand.
I stayed with Crispy French Fried Onions because you just can’t mess with some ingredients. However I did add Parmesan cheese and it was such a great addition.
Ingredients needed to make Vegetable Casserole
- Frozen Vegetables-I like to use a combination of broccoli, cauliflower and country trio {which is corn, carrots and green beans}. The great part is that you can customize the veggies to whatever you and your family enjoy.
- Cream of Mushroom Soup-using a canned cream soup gives the sauce of this casserole a fabulous flavor and creamy texture.
- Sour Cream-adding a bit of sour cream to a casserole like this is always a good idea. It gives the sauce body and also a bit of tang.
- Seasonings-salt, pepper and garlic powder is all that it needs.
- Crispy Fried Onions-is a holiday vegetable even complete without a crispy onion topping? I don’t think so either!
- Parmesan Cheese-to give the topping a bit more flavor and texture. I promise you that this is an ingredient you don’t want to miss.
Making your Frozen Vegetable Casserole
Assembling this casserole couldn’t be simpler which is one of the wonderful things about a casserole like this.
1. In a large bowl combine the bags of frozen vegetables together. I love that the country trio has green beans in it. That way there is still a nod to the original.
2. Combine the cream of mushroom soup with the sour cream in a separate bowl. Add the pepper, salt and garlic powder. Stir until everything is evenly combined.
Pour the soup mixture, along with 3/4 of the jar of Crispy Fried Onions to the frozen vegetables. Adding crispy onions to both the filling and topping gives everything great flavor. Stir until everything is evenly combined and coated.
Pour the mixture into your baking dish that has been sprayed with nonstick cooking spray.
3. Top the vegetable mixture with a hearty layer of Parmesan cheese. Making sure that it is evenly distributed over the top.
4. The final step is to top with the rest of the Crispy Fried Onions. Bake in a 350 degree oven for 40 minutes or until the top is golden brown and the filling is bubbly.
Recipe Variations:
Vegetables-use any kind of frozen vegetables that you love. You can also use fresh if you would rather. They will just need to be steamed in the microwave for a couple of minutes before using.
Soup-cream of mushroom soup is traditional but cream of chicken, cream of celery or even cheddar cheese soup would all work wonderfully.
Toppings-if Crispy Fried Onions and Parmesan Cheese aren’t something you like then try other items. Crushed Ritz crackers and shredded cheddar or even Panko bread crumbs with shredded pepper jack would be dreamy.
Frequently Asked Questions:
Can I use fresh instead of frozen vegetables?
Absolutely! I would suggest steaming the fresh vegetables in the microwave for a couple of minutes before adding them to the casserole first.
This will soften them slightly and ensure that the fresh vegetables will cook through.
Can this Frozen Vegetable Casserole be made in the Crock Pot?
Yes, this Frozen Vegetable Casserole can be made in the Crock Pot! I love doing that on Thanksgiving because it saves me precious space in the oven.
Cook it on low for 4 hours and don’t forget the Crock Pot liner.
Can this Easy Vegetable Casserole be made ahead of time?
Yes, it can be made ahead of time which is so nice during holiday planning. Make this Vegetable Casserole the day before and bake as directed.
Do you need good side dish ideas? Try these recipes…
- Sweet and Yukon Potato Au Gratin
- Easy Homemade Mac and Cheese
- Harvest Salad with Apples
- Roasted Melting Potatoes
- Winter Salad with Roasted Butternut Squash
- One Rise Crescent Rolls
Frozen Vegetable Casserole Recipe
An updated version of the classic Green Bean Casserole, this version is made with Frozen Vegetables. The addition of Parmesan Cheese and sour cream give it an extra special flavor.
Course: Side Dish
Cuisine: American
Author: June Albertson-Dick
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 8
4.87 from 15 votes
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Ingredients
- 12 oz. bag frozen broccoli & cauliflower
- 12 oz. bag frozen Country Trio {corn, carrots & green beans}
- 2 cans cream of mushroom soup
- 1/4 cup sour cream
- 3/4 tsp black pepper
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 6 oz. container Crispy Fried Onions
- 1/4 cup Parmesan Cheese
Instructions
Preheat oven to 350 degrees. In a large mixing bowl combine both bags of vegetables. Add cream of mushroom soup, sour cream, black pepper, salt, garlic powder and 4 oz. of crispy fried onions. Mix together, until everything is incorporated. Pour into a greased 9x13 rectangle baking dish {or large round baker}, top with Parmesan cheese and the remaining crispy fried onions. Bake for 40 minutes or until mixture is hot, bubbly and golden brown. Serve immediately.
Notes
*Use whatever kind of frozen vegetables you have on hand or that your family loves.
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