A delightful and creamy casserole featuring a medley of vegetables and a rich cheddar cheese sauce.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before placing the casserole inside for even cooking.
Grease a 1 1/2 - 2 quart casserole dish with butter or non-stick spray.
Using a non-stick spray can make cleanup easier.
Thaw the frozen vegetables and drain any excess water.
Pat the vegetables dry with a paper towel to avoid excess moisture in the casserole.
In a large mixing bowl, combine the vegetables, sour cream, mayonnaise, cheddar cheese, salt, pepper, and garlic powder.
Mix thoroughly to ensure the vegetables are evenly coated with the creamy mixture.
Transfer the mixture into the prepared casserole dish and spread it evenly.
Smooth the top with the back of a spoon for an even surface.
Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.
Let the casserole cool for a few minutes before serving.
Allowing the casserole to rest helps it set and makes serving easier.
