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Cheddar Cracker Crusted Veggie Bake

Course Side Dish
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Laura Doerr


  • 1 1/2 lbs organic frozen shredded hash browns thawed
  • 1 cup organic frozen chopped bell peppers thawed
  • 1 cup organic frozen chopped carrots thawed
  • 1 cup organic broccoli florets thawed
  • 1/2 cup milk dairy or non-dairy
  • 1 cup Greek yogurt
  • 2 tbsp melted butter
  • 1/2 cup organic cream of mushroom soup
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup organic cheddar cheese shredded
  • 1 cup fontina or havarti cheese shredded

For the topping

  • 1 cup Annie's Organic Cheddar Squares crushed
  • 1/2 cup organic cheddar cheese shredded


  1. Preheat oven to 350 degrees and spray a square 9x9 baking pan with non-stick cooking spray.

  2. In a large mixing bowl combine all ingredients except the topping ingredients. Using a wooden spoon, stir until everything is well combined. Pour into prepared baking pan and spread out evenly. Bake for 1 hour and 10 minutes at 350 degrees.

  3. Remove from oven, turn oven on the broil setting. Sprinkle the top of the veggie bake with remaining 1/2 cup of cheese and crushed Annie's Cheddar Squares. Place under the broiler for about 2 minutes, or just until the crackers brown slightly. Watch very closely to avoid burning.

  4. Serve alongside your favorite protein, or enjoy as a vegetarian main.

Recipe Notes

Use any veggie add-ins you like. If you have fresh veggies that would be great as well.