Creamy Vegetable Casserole

Traci Fuller


My oldest stepdaughter says this is her very favorite vegetable dish of all time, and asks me to make it every time she's in town. So easy, SO yummy, and so gone! In fact, it's so popular that I started adding the cream cheese to my traditional holiday green bean casserole, and that stuff just VANISHES!

The recipe calls for frozen veggies, but I've done it with fresh ones, too. It takes a bit longer, but it tastes even better!


★★★★★ 2 votes

4 - 6
15 Min
30 Min


Add to Grocery List

  • 16 oz
    frozen california style vegetables (aka broccoli normandy)
  • 1 pkg
    garden vegetable style cream cheese, softened
  • 1 can(s)
    cream of mushroom soup
  • ·
    croutons for topping

How to Make Creamy Vegetable Casserole


  1. Let cream cheese container come to room temperature. Cook vegetables according to package directions, or simply microwave them in the original bag using the "frozen vegetable" setting!
  2. If you choose to go with fresh veggies, it takes about 4 or 5 cups of mixed broccoli, carrots, and cauliflower pieces to be roughly equivalent to a 16 ounce bag of frozen, then you'd either steam them in a veggie steamer, or steam them in the microwave (mine has a "fresh veg" setting as well, and it's spot on). Then you'd simply continue with the next step as usual.
  3. Combine hot cooked veggies, cream cheese, and mushroom soup together in a large bowl until well blended. Transfer to a greased 2-quart casserole dish, top with croutons, and bake at 350 degrees for 30 minutes or until bubbly, and serve!

Printable Recipe Card

About Creamy Vegetable Casserole

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #creamy, #rich, #veggie

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