Veg-All casserole is the epitome of delicious comfort food on a tight budget. Made with canned veggies and a handful of other pantry staples, it’s savory, creamy, rich, and crunchy. Enjoy it as-is or serve it with your favorite protein – you can’t go wrong either way!
🥕 What Makes This Recipe So Good
- Oh, this dish is so good. Veg-All casserole is one of those things that you might not ever think to whip up, but once you try it, it’s in your permanent meal rotation. It’s loaded with Veg-All, buttery crackers, thick cream of chicken soup, shredded cheese, mayo, onion, and celery, and it’s so savory and so, so satisfying. If you want to boost the protein count a little, I highly recommend stirring in some shredded chicken (either rotisserie chicken or cooked yourself). It gives you a sort of pot pie/poppy seed chicken casserole hybrid that makes an amazing comfort food.
- Canned veggies make this meatless casserole super easy, not to mention super cheap. If you’ve never used Veg-All before, get ready for a game changer. It’s a mix of 7 different veggies all in one can, and it works in everything from soup to chicken pot pie to Veg-All casseroles. A 10-ounce can is roughly $1.50, but you can also find them in 29-ounce cans for a little under $3.00, and Sam’s Club even offers a ginormous 106-ounce can for under $10.00. That’s a lot of casserole.
👩🏼🍳 Chef’s Tips
- Make sure you drain the Veg-All completely before you stir the ingredients together. If you don’t, you’ll end up with a watery, soupy mess when it should be rich and creamy, and soggy, mushy crackers when they should be crisp and crunchy.
- If you’re concerned about the sodium content, there are some easy ways to cut down a little. First, look for low sodium Veg-All and low sodium cream of chicken soup. Second, whether you use regular Veg-All or the low sodium kind, drain the veggies well and then give them a quick rinse to remove any excess salt. The dish certainly won’t be sodium-free, but those little adjustments can have a big impact.
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- cooking spray
- 9×13 baking dish
- large mixing bowl
- silicone spatula
- food-safe sealable plastic bag
- rolling pin or frying pan (optional)
- small microwave-safe bowl
- 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)
- 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.
- Transfer Veg-All mixture to greased casserole dish. Spread mixture out into one even layer, completely covering bottom of dish. Set dish aside.
- 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.
- Spread crushed crackers over top of Veg-All mixture, covering mixture completely in one even layer. Set casserole dish aside.
- 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.
- 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.
- 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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.