Description
A delicious and creamy veggie casserole packed with flavors.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup carrots, sliced
- 1 can cream of mushroom soup (10.5 oz)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup crushed crackers for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the broccoli, cauliflower, and carrots.
- Add the cream of mushroom soup and sour cream to the vegetables.
- Stir in the garlic powder, onion powder, salt, and pepper.
- Transfer the mixture to a baking dish and spread evenly.
- Sprinkle the shredded cheddar cheese on top.
- Add the crushed crackers on top of the cheese.
- Bake for 30 minutes or until bubbly and golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- You can substitute any of your favorite veggies.
- This dish can be made ahead and stored in the refrigerator.
- For a lighter version, use reduced-fat sour cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Creamy Ranch Veggie Casserole