Q: Can I use fresh vegetables instead of frozen?

A: Absolutely! Just cook them until they’re about 90% done before adding them to the casserole, as they’ll continue cooking in the oven.

Q: What can I substitute for mayonnaise?

A: Greek yogurt or sour cream are great substitutes. They add creaminess without the mayo flavor.

A: Use gluten-free crackers or breadcrumbs for the topping, and ensure your soup or other ingredients are gluten-free.

A: Yes! Assemble it, cover it well, and freeze it. Thaw in the fridge overnight before baking, and add a few extra minutes if needed.

Prep the Vegetables:
Use frozen, fresh, or canned mixed vegetables. Steam or microwave as needed.
Make the Mixture:
In a large bowl, combine cooked veggies with diced onion, celery, cheese, and either mayonnaise, sour cream, or a cream soup. Season to taste.
Add Optional Ingredients:
Add cooked rice, eggs, or additional spices/herbs depending on the variation you’re following.
Assemble the Casserole:
Pour the mixture into a greased 9×13-inch baking dish.
Add Toppings:
Top with crushed crackers, fried onions, or breadcrumbs mixed with melted butter.
Bake:
Bake uncovered at 350°F (175°C) for 30–35 minutes, until bubbly and golden. For crispier topping, add halfway through baking.
Cool & Serve:
Let rest a few minutes before serving. Garnish with fresh herbs if desired.