Creamy Cheesy Vegetable Bake with Crispy Golden Topping

Cheesy Veggie Bake — a simple, versatile casserole that works as a comforting main or a crowd-pleasing side. Make it ahead and freeze, or assemble and bake when needed. This recipe welcomes any combination of fresh or frozen vegetables and is easy to customize: add extra cheeses, herbs, or spices to suit your menu. Ideal for Thanksgiving and other holiday meals.

This cheesy vegetable casserole is quick to assemble and feeds a family or a small group. You can bake it right away, or freeze it unbaked or fully cooked and reheat when needed. Use the recipe below as a base — swap vegetables, add spices, or increase the cheese to match your taste.

Freezing tips: the dish freezes well whether baked first or assembled raw. Thaw in the refrigerator, bring to room temperature, then bake until heated through. Make smaller portions for single meals or one large casserole for gatherings.

Serve with gravy or a simple green salad for a satisfying, warming meal that fills most appetites.

Recipe credit: Carina Duclos. Feel free to experiment and make it your own!

Ingredients You’ll Need

• 4–6 cups mashed potatoes
• 2 onions, chopped
• 2 sticks celery, chopped
• 4 carrots, peeled and chopped
• 1 cup corn (fresh or frozen)
• 1 tablespoon olive oil
• 2 tsp cornstarch mixed with 1 tablespoon water
• 1 tablespoon chicken or vegetable stock powder (or equivalent stock)
• ½ cup milk
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese
• ½ cup grated cheddar cheese (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat the olive oil in a large pan over medium heat. Add the onions, celery, carrots and corn, and cook until softened, about 6–8 minutes.
3. In a small cup or bowl, dissolve the cornstarch in water. Stir in the stock powder and then the milk. Season with salt and pepper, combine well, and add this mixture to the cooked vegetables. Simmer briefly to thicken, then remove from the heat and set aside.
4. Spoon the vegetable mixture into an ovenproof casserole dish and spread into an even layer. If using cheddar, sprinkle it over the vegetables now.
5. Top the vegetables with an even layer of mashed potatoes and finish with grated Parmesan across the surface.
6. Place the casserole on a baking sheet to catch any overflow. Bake at 350°F (175°C) for about 30 minutes, or until the top is golden and the filling is bubbling.
7. Remove from the oven and let rest a few minutes before serving.

Variations: stir in cooked peas, broccoli, mushrooms, or cooked beans for protein. Add garlic powder, smoked paprika, thyme, or rosemary for extra flavor. For a creamier filling, increase the milk slightly or add a splash of cream.

Recipe Summary

Notes

This dish is freezer friendly and reheats well. If freezing unbaked, wrap tightly and bake from thawed for best results. If freezing after baking, reheat covered at 350°F (175°C) until warmed through.

Nutrition

Nutrition varies depending on ingredients and portions. The amounts in the original recipe reflect a hearty, cheesy casserole — adjust cheese and butter to reduce calories or fat if desired.

We’d love to hear from you: try the recipe and share any tweaks or additions you made in the comments.