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–+ servings
Overhead view of a bowl of veg-all casserole on a baking sheet with a blue and white striped dish towel, a fork, and a knife.

Veg-All Casserole

A simple and tasty veggie casserole that can be enjoyed as a main dish or paired with your favorite protein.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Recipe Makes: 8 servings

Equipment

  • cooking spray
  • 9x13 baking dish
  • large mixing bowl
  • silicone spatula
  • food-safe sealable plastic bag
  • rolling pin or frying pan (optional)
  • small microwave-safe bowl

Ingredients

  • 2 15-ounce cans Veg-All (or similar canned mixed vegetables, drained)
  • 1 10.5-ounce can cream of chicken condensed soup
  • 1 cup mayonnaise (see Notes)
  • 1 cup shredded cheddar cheese (see Notes)
  • half of one medium onion (chopped, approximately ½ cup)
  • ½ cup chopped celery
  • 1 sleeve Ritz crackers (or similar buttery crackers, approximately 35 crackers)
  • ⅓ cup unsalted butter
  • fresh chopped parsley (for serving, optional)

Instructions

  • Preheat oven to 350° Fahrenheit. Lightly spray casserole dish with cooking spray, making sure to cover inner bottom and inner sides of dish. Set dish aside.
  • Add Veg-All, condensed soup, mayonnaise, shredded cheese, chopped onion, and chopped celery to large mixing bowl. Stir until ingredients are fully incorporated.
    Overhead view of a large glass mixing bowl holding mayo, cheese, veg-all, and cream of chicken soup for veg-all casserole.
  • Transfer Veg-All mixture to greased casserole dish. Spread mixture out into one even layer, completely covering bottom of dish. Set dish aside.
    Overhead view of the filling for a veg-all casserole spread out into a large white rectangular casserole dish.
  • Unwrap crackers from sleeve and transfer to sealable plastic bag. Seal bag completely, pressing out as much air as possible. Use hands, rolling pin, or frying pan to crush crackers into small to medium sized pieces, being careful not to crush crackers into powder.
    Overhead view of a plastic ziploc bag containing crushed Ritz crackers.
  • Spread crushed crackers over top of Veg-All mixture, covering mixture completely in one even layer. Set casserole dish aside.
    Overhead view of an uncooked Veg-All casserole, in a large rectangular casserole dish, resting next to a blue dish towel on a white counter.
  • Place butter in small, microwave-safe bowl. Microwave butter 30 to 60 seconds, or until completely melted but not burnt or bubbling. Carefully pour melted butter evenly over top of crushed cracker layer.
  • Place baking dish in oven. Bake, uncovered, 30 minutes or until cracker layer is golden brown.
    Overhead view of a fully baked, golden brown Veg-All casserole in a large white rectangular casserole dish on a white counter next to a blue dish towel.
  • Carefully remove casserole from oven and set aside. Let casserole cool 10 minutes, then portion onto serving plates, garnish with chopped parsley if desired, and serve warm.

Recipe Notes

  • Mayonnaise: You can substitute this with sour cream or Greek yogurt if you prefer.
  • Cheese: Cheddar is recommended, but use what you like.
  • Make it Lower Sodium: Use low-sodium versions of the Veg-All and the cream of chicken soup.
  • Make it Vegetarian: Use cream of mushroom or cream of celery soup instead of cream of chicken.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Serving: 1serving | Calories: 463kcal | Protein: 6g | Fat: 39g | Saturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 797mg | Potassium: 361mg | Total Carbs: 21g | Fiber: 2g | Sugar: 4g | Net Carbs: 19g | Vitamin C: 1mg | Calcium: 173mg
Cheap Cheap Eats recipe developed by Cheryl Malik