Cheesy Vegetable Casserole Squares

Quick, gooey, and perfect for parties or family dinners

Ingredients

2 cups cooked chicken or turkey, shredded (optional for protein)

1 cup chopped green bell pepper (or mixed veggies)

1 small onion, finely diced

2 cloves garlic, minced

1 can (10 oz) cream of mushroom or cream of chicken soup

½ cup sour cream or Greek yogurt

1 teaspoon paprika

½ teaspoon black pepper

Salt, to taste

2 cups shredded cheese (cheddar + mozzarella blend works best)

2 cups cooked rice, pasta, or cubed bread (for base)

Fresh parsley or green onions for garnish (optional)

Instructions

Preheat Oven

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Prepare the Base

If using rice or pasta, layer it evenly in the bottom of the dish.

If using cubed bread, lightly toast it first for structure.

Make the Filling

In a bowl, combine cooked chicken (if using), green peppers, onion, garlic, cream soup, sour cream, paprika, salt, and pepper.

Mix until well combined.

Assemble the Casserole

Spread the filling evenly over the base.

Sprinkle shredded cheese generously on top.

Bake

Bake uncovered for 20–25 minutes, until cheese is melted, bubbly, and lightly golden.

Optional: Broil for 1–2 minutes for extra browning.

Serve

Let cool for 5 minutes.

Cut into squares, garnish with parsley or green onions, and serve hot.