Introducing a family-friendly delight: our Vegetable Casserole, a wholesome medley of broccoli, carrots, and cauliflower coated in a creamy gluten-free roux. Blended with plenty of cheese and topped with gluten-free cheddar crackers, this dish offers a symphony of flavors and textures that will please both young and old alike. Gather your loved ones for a comforting and nutritious dish that turns simple vegetables into a delightful family favorite.
Celebrate wholesome flavors by featuring this vegetable casserole recipe on any occasion. It can be at a festive holiday gathering or on a weeknight for a quick dinner.
The colorful veggies and rich creamy sauce offer a dish that is delicious whether served as a main entree or side dish.
We can’t wait for you to embrace the convenience of this veggie casserole while learning all the variations that come along with this meatless recipe. It can be customized to meet the dietary needs or food preferences of your guests.
Whether you decide to share during a special occasion or enjoy as a satisfying weekend meal, enjoy the effortless blend of flavor and nutrition!
For more vegetarian casserole ideas, check out Cheesy Green Bean Casserole, Sweet Potato Casserole With Marshmallows, Gluten-Free Cornbread Casserole and Butternut Squash Casserole.
Table of Contents
Ingredients
- 12 ounces frozen veggies
- 4 tablespoons butter divided
- 2 tablespoons gluten-free flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 ounces gluten-free cheddar crackers we used Simple Mills
How To Make a Vegetable Casserole
Preheat the oven to 350°F.
Then, melt 2 tablespoons butter in a skillet. Whisk in the flour. Slowly pour in the milk while whisking until bubbling and it’s starting to thicken.
Add the garlic powder, salt, pepper, and the shredded cheese. Stir until the cheese is melted.
Add the frozen vegetables to the roux. Stir until coated then place into the baking pan.
Place the crackers into a ziplock bag. Crush with a kitchen mallet or rolling pin. Melt 2 tablespoons of butter and pour on top of the crushed crackers. Sprinkle on top of the vegetable mixture.
Bake for 25 minutes or until bubbling around the edges. Serve hot.
Recipe Variations
- Use any vegetable such as a blend of peas, carrots, corn and green beans or a single vegetable like frozen broccoli, cauliflower, peas, carrots, bell peppers, zucchini, okra or asparagus.
- Swap the cheddar cheese for Monterey Jack, Pepper Jack, Colby Jack, Mozzarella or a blend of cheeses.
- Top with any variety of gluten-free cracker, pretzel or corn chip instead of cheddar crackers. Cheese crisps, gf crispy fried onions or veggie sticks are other options that can offer a savory flavor.
What to Serve with Vegetable Casserole
This mixed vegetable casserole is great because it can serve as the main dish or paired with a family favorite entree.
If serving as a main dish, here are some side dish ideas that pair well with this veggie bake:
- Leafy green salad drizzled with ranch, vinaigrette or any family favorite salad dressing.
- Crusty garlic bread or soft gluten-free breadsticks.
- Potatoes seasoned with herbs and spices.
- Mashed cauliflower seasoned with herbs and garlic.
If serving as a side dish, consider accompanying with any of these protein-rich entrees:
- Crock Pot Turkey Breast
- Spiral Ham
- Oven Baked Chicken Thighs
- Beef Tenderloin
- No Peek Beef Tips
- Chicken Drumsticks in Oven
Expert Tips
- Choose the right casserole dish by finding a dish that is appropriately sized. We use an 8×8 baking dish for this recipe with success. If you want to make a double batch, opt for a 9×13 pan or split the recipe between two dishes.
- Buy shredded cheese if you don’t own a cheese grater or need a quick option.
- Add meat by incorporating Rotisserie chicken, canned chicken or cooked ground beef if additional protein is desired. Always precook the meat to help speed up the cooking process but also ensure it is fully cooked with an appetizing texture.
- Always allow the casserole to rest for a few minutes before serving. This helps the flavors meld together and makes it easier to scoop and serve.
- Assemble ahead of time then refrigerate or freeze until you are ready to bake.
Frequently Asked Questions
Yes, if the fresh veggies are cooked. Steam any vegetable, pat dry then incorporate into the homemade roux.
This recipe bakes for approximately 25 minutes or until the edges start to bubble. You do not need to cover with foil as it can cause the topping to be soggy. If desired, use a kitchen thermometer to verify the center of the casserole has reached 165°F before removing from the oven.
Yes! This vegetable casserole can be frozen for up to 3 months. Ensure you let it cool completely then transfer to an airtight container, label and freeze. We do recommend adding a new layer of crunchy topping before serving. You can use cheddar crackers again or opt for a different topping such as homemade breadcrumbs.
Avoid a soggy casserole by using frozen vegetables or fresh vegetables that have been steamed then patted dry. Any excess moisture from the veggies can cause sogginess. Also, always bake uncovered to prevent a soggy topping.
Casseroles can be a great option on busy nights for families with and without kids. A few of our favorite casseroles include Big Mac Casserole, Grandmas Chicken Casserole Recipe, Walking Taco Casserole and Beef Enchilada Casserole.
Storage and Reheating Instructions
- Allow the casserole to cool to room temperature before storing. If you still have a large batch left, consider diving it into smaller portions. This prevents the entire casserole from being reheated multiple times.
- Once cooled, transfer to airtight container(s) and store for up to 3-4 days. You can also cover the casserole dish with plastic wrap or aluminum foil if you plan to consume within 1-2 days.
- If you want to freeze this vegetable casserole, place in a resealable freezer bag or container. Store frozen casseroles for up to 3 months.
- To reheat, place in a preheated 350°F oven until it’s heated through, and the internal temperature is 165°F. You can also microwave in 30-second increments until hot.
Be aware that the crunchy topping layer may become soggy upon reheating but this flavor blended together is really delicious!
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- A roux is made to help thicken a recipe. It can be used to thicken casseroles, soups or sauces like gravy. In this recipe, we make a roux as the base for the homemade cheese sauce. If you buy a storebought cheese sauce, then you can skip the step of making a roux.
- To make it easier to grate the cheese, place the cheese in the freezer for 15-20 minutes before you start. You can also cut the large block of cheese into smaller, more manageable pieces. Always hold the cheese with a firm grip using your hand or a food holder.
- When using a kitchen mallet or rolling pin, smash the crackers carefully to prevent poking a hole in the Ziploc bag. Depending on the cracker that you use, you can also smash the bag in your hands to make the topping.
More Easy Vegetable Recipes
- Frozen Mixed Vegetables Recipe
- Roasted Frozen Vegetables
- Vegetable Strata Recipe
- Slow Cooker Chunky Vegetable Soup
- Air Fryer Broccolini
- Gluten Free Veggie Pizza
- Broccoli Salad without Mayo
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Vegetable Casserole
Equipment
- baking pan 8×8
- gallon ziplock bag
Ingredients
- 12 ounces frozen veggies
- 4 tablespoons butter divided
- 2 tablespoons gluten free flour
- 1 cup milk
- 1 cup shredded cheddar cheese ✅
- 1 teaspoon garlic powder ✅
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 ounces gluten free cheddar crackers we used Simple Mills
Instructions
- Preheat the oven. Preheat the oven to 350°F.
- ⭐️Make the roux. Melt 2 tablespoons butter in a skillet. Whisk in the flour. Slowly pour in the milk while whisking until bubbling and it's starting to thicken. Add the garlic powder, salt, pepper, and the shredded cheese. Stir until the cheese is melted.
- ⭐️Add the vegetables. Add the frozen vegetables to the roux. Stir until coated then place into the baking pan.
- Make the cracker mixture. Place the crackers into a ziplock bag. Crush with a kitchen mallet or rolling pin. Melt 2 tablespoons of butter and pour ontop of the crushed crackers. Sprinkle on top of the vegetable mixture.
- ⭐️Bake. Bake for 25 minutes or until bubbling around the edges. Serve hot.
Notes
- Use any vegetable such as a blend of peas, carrots, corn and green beans or a single vegetable like frozen broccoli, cauliflower, peas, carrots, bell peppers, zucchini, okra or asparagus.
- Swap the cheddar cheese for Monterey Jack, Pepper Jack, Colby Jack, Mozzarella or a blend of cheeses.
- Top with any variety of gluten-free cracker, pretzel or corn chip instead of cheddar crackers. Cheese crisps, gf crispy fried onions or veggie sticks are other options that can offer a savory flavor.
Nutrition
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Brian Moore says
Jodi, your Vegetable Casserole recipe is a gem! 🌽🧀 The step-by-step instructions are so easy to follow, and I love the creative twist with gluten-free cheddar crackers on top. The blend of veggies in that creamy roux sounds like a taste explosion. Can’t wait to try it for a cozy family dinner! Thanks for sharing this delightful and nutritious dish.