Creamy Veggie Casserole is a classic holiday dinner recipe! This cheesy vegetable side dish is easy to make and everyone will love it.
My sister-in-law, Bev, is a wonderful cook! Everything she makes is delicious and she makes it look effortless. Every time we have a family get together, she brings another mouthwatering dessert or some tasty casserole. And was lucky enough to go to Thanksgiving at her house this year! Two of my favorite dishes at the Thanksgiving dinner were the sweet potato casserole (whipped sweet potatoes topped with brown sugar and pecans) and the veggie bake, both of which were made by Bev! She first brought her veggie bake a few years ago and now we always ask that she bring it to holiday dinners. Finally, I had to ask her for the recipe and after making a couple of small changes, here is my Creamy Veggie Casserole.
This highly requested recipe starts with frozen vegetables! Yes, frozen ones. Did you know that the Frozen Food Foundation (a not-for-profit organization dedicated to fostering scientific research, public awareness and education regarding the nutritional value of frozen foods) partnered with the University of Georgia to conduct a study on consumer purchasing and storage of fresh fruits and vegetables. After studying various commonly purchased frozen and fresh fruits and how they are stored, the study revealed that in many cases, the nutritional value (namely the amounts of vitamins A, C and folate) of frozen fruits and vegetables is greater than that of fresh-stored produce, owing the nutrient degradation resulting from long storage time.
We eat so many different frozen foods that contain frozen produce. Here are a few of our favorites: Hot Pockets, Healthy Choice, Marie Callender’s, Birds Eye, Buitoni, Lean Cuisine and Green Giant. Hot Pockets are Zack’s favorite frozen meal. When I am making something for dinner that he doesn’t eat, he will make himself a four cheese Hot Pocket instead. He also requests Buitoni Three Cheese Tortellini every week. I made a brown butter sage sauce and serve it with alfredo sauce. Lean Cuisine, Healthy Choice and Marie Callender’s are all easy meals that both me and Christine like to make for our lunches. Green Giant and Birds Eye veggies make the perfect side dish for our dinners and they are what this recipe calls for!
Start by cooking the frozen vegetables. Then, make the cream sauce.
Pour the cream sauce over the cooked veggies in a grease baking pan. I used a deep dish 9 inch pie pan. Gently mix until the veggies are coated. When making this for our holiday family dinners, Bev doubles it and puts it into a 9×13 inch pan.
Sprinkle with shredded cheddar cheese.
Bake at 350 degrees for 25 minutes. Top with French fried onions and bake for an additional 5 minutes.
Serve while still warm and melty. This Creamy Veggie Casserole is an amazing way to eat frozen veggies!