Creamy Vegetable Casserole Recipe is one of those dishes that feels like a warm hug in food form—rich, comforting, and packed with wholesome veggies. If you’re craving a cozy, easy-to-make dinner that doesn’t skimp on flavor or texture, you’ve hit the jackpot.
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Why You'll Love This Recipe
This Creamy Vegetable Casserole Recipe has been a go-to in my kitchen, especially when I want something that’s both hearty and veggie-packed without a ton of fuss. It’s one of those recipes where all the flavors just meld beautifully, and it always gets rave reviews—even from the picky eaters at my table.
- Super Comforting: The creamy base blended with melted cheddar cheese makes every bite rich and satisfying.
- Vegetables Made Delicious: Frozen or fresh veggies turn into a velvety, flavorful mix that even kids tend to love.
- Simple Ingredients: You probably have most of these things in your pantry and freezer right now, making it easy to whip up anytime.
- Customizable: You can swap veggies or tweak seasonings, making this casserole truly your own creation.
Ingredients & Why They Work
The magic of this Creamy Vegetable Casserole Recipe is in the blend of simple, comforting ingredients that come together so effortlessly. Each component plays its part in delivering that rich creaminess and balanced veggie goodness.
- Yellow onion: Adds a subtle sweetness and depth when sautéed, building the flavor base.
- Butter: For sautéing and the buttery Ritz topping, it enhances richness and adds a golden crunch.
- Condensed cream of mushroom soup: This is the creamy glue that holds everything together – plus it infuses a subtle earthy note.
- Milk: Lightens the soup mixture just enough to keep it creamy but not heavy.
- Sour cream: Adds a tangy creaminess that brightens the flavor profile.
- Shredded cheddar cheese: I love its sharpness melting through the mix and topping for gooey perfection.
- Frozen broccoli and mixed vegetables: Convenient, nutritious, and because they’re frozen, they keep their shape and color well.
- Eggs: Help bind the casserole so it slices neatly but remains tender.
- Cooked rice: Acts as the filling base – I usually go for long grain white rice cooked in chicken broth for extra flavor.
- Seasonings (garlic salt, salt, mustard powder, Italian seasoning, pepper): They bring warmth, balance, and a nice subtle kick to the casserole.
- Ritz crackers: Crushed for that irresistible buttery crunch on top – trust me, it’s worth it!
Make It Your Way
I love tweaking this recipe depending on what veggies I have on hand and what my family's craving. You don’t have to stick strictly to the frozen broccoli and mixed veggies I use—feel free to play around with whatever’s freshest or your favorite combo.
- Vegetable swaps: I’ve had great results swapping frozen peas and carrots with fresh diced mushrooms or spinach (just lightly sauté fresh greens first so they don’t release water in the casserole).
- Dairy-free version: Try a vegan cream soup and dairy-free cheese. The texture changes a bit but still delicious and creamy.
- Make it heartier: Add cooked shredded chicken or turkey for extra protein—it turns this veggie casserole into a full meal.
Step-by-Step: How I Make Creamy Vegetable Casserole Recipe
Step 1: Build the Flavor Base
Start by preheating your oven to 350°F (175°C). Melt the butter in a large pot over medium heat, then add the finely diced yellow onion. I cook mine gently for about 5 minutes until they’re soft but not browned – this sweetness really sets the stage.
Step 2: Mix in the Creamy Sauce
Pour in the condensed cream of mushroom soup, milk, and sour cream. Add your seasonings, then stir everything until smooth. Don’t forget to add 1 cup of shredded cheddar now and stir again — this cheese melt brings an extra layer of creaminess to the sauce.
Step 3: Add Vegetables and Let Them Heat Through
Next, toss in the frozen broccoli and mixed vegetables straight from the freezer. Let everything warm up together in the pot for a few minutes so the veggies defrost and start soaking up the creamy sauce. Then, remove from heat and let it cool just a bit.
Step 4: Stir in Eggs and Rice
Whisk your eggs in a small bowl, then stir them into the slightly cooled mixture along with the cooked rice. This will help bind the casserole and make it slice beautifully once baked.
Step 5: Bake Covered, Then Add the Crunch
Transfer everything to a greased 9x13 inch casserole dish and sprinkle the remaining cheddar cheese evenly on top. Cover it up and bake for 20 minutes. Meanwhile, mix the crushed Ritz crackers with melted butter for that classic crunchy topping.
Step 6: Finish Baking Uncovered
Take the casserole out, sprinkle your buttery cracker topping, and bake uncovered for another 10 minutes until the top is golden and crispy. Let it cool for 5 minutes before serving to firm up.
Top Tip
Through trial and error, I've found a few tricks make this Creamy Vegetable Casserole Recipe pop every time—trust me, a couple of small tweaks make all the difference.
- Cook rice in broth: Try cooking your rice in chicken broth instead of water for an added layer of savory flavor—it’s a game changer for this dish.
- Don’t overcook onions: Softening them just enough avoids bitterness and helps develop their natural sweetness.
- Cool mixture before adding eggs: This prevents the eggs from scrambling when stirred in, so your casserole has a smooth, custardy texture.
- Use fresh herbs if possible: A pinch of fresh Italian herbs or parsley freshened up right before serving adds a bright lift to the creamy richness.
How to Serve Creamy Vegetable Casserole Recipe
Garnishes
I usually sprinkle a little extra shredded cheddar or chopped fresh parsley on top just before serving. Sometimes, crispy fried onions also make an amazing garnish that adds extra texture contrast and flavor.
Side Dishes
This casserole pairs beautifully with a crisp green salad dressed with a light vinaigrette, or some warm crusty bread to mop up every last drop of creaminess. For a heartier meal, I love serving it alongside roasted chicken or grilled sausages.
Creative Ways to Present
For a holiday or special occasion, I’ve baked this in smaller ramekins for individual portions—it feels dressier and works great for serving guests. You could also sprinkle panko mixed with Parmesan instead of Ritz crackers on top for a slightly different crunch and flavor.
Make Ahead and Storage
Storing Leftovers
I store leftover Creamy Vegetable Casserole in an airtight container in the fridge for up to 3 days. It’s best eaten within that time because the topping softens, but the casserole itself reheats like a dream.
Freezing
This recipe freezes well if you prepare it all except the cracker topping. Freeze it as a whole casserole or in individual portions, thaw overnight in the fridge before baking, then add the crunch topping near the end of baking.
Reheating
I reheat leftovers in a 350°F oven with a foil cover to prevent drying out. After warming through, I uncover and let it crisp back up for 5–10 minutes—especially if you want to revive that crunchy topping.
Frequently Asked Questions:
Absolutely! Fresh vegetables work beautifully. Just steam or sauté them until about 90% tender before adding to the casserole. This prevents excess moisture from making the casserole watery.
If you prefer, you can use homemade cream of mushroom soup or even cream of chicken soup. Both add great flavor and creaminess. For a dairy-free or vegan alternative, there are store-bought options or you can make a simple cashew cream base.
The key to a crispy topping is mixing crushed Ritz crackers with melted butter and baking uncovered for the last 10 minutes. Be sure you don’t cover the casserole during this step, or the topping will steam instead of crisp.
Yes! Assemble the casserole, top it only with cheese, and refrigerate for up to 2 days. When you’re ready to bake, let it sit out for about 30 minutes to come up to room temperature, then bake covered a bit longer (10-15 minutes added) before adding the crunchy topping and finishing baking uncovered.
Final Thoughts
This Creamy Vegetable Casserole Recipe is one of those dishes I find myself coming back to again and again. It’s comforting, easy, and versatile—perfect for busy weeknights or as a side for gatherings. I hope you give it a try and enjoy it as much as my family and I do. Cooking is all about sharing those simple, delicious moments, and this casserole delivers every time!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This hearty and creamy Vegetable Casserole combines a savory blend of mixed vegetables, broccoli, rice, and cheese baked to perfection with a crunchy Ritz cracker topping. Perfect for a comforting lunch or dinner, it’s easy to prepare and customizable with your favorite veggies.
Ingredients
Vegetables and Rice
- 1 small yellow onion, finely diced
- 2 heaping cups frozen broccoli
- 3 cups frozen mixed vegetables
- 2 cups cooked white long grain rice
Dairy and Soup Base
- 1 tablespoon butter
- 10.5 oz condensed cream of mushroom soup
- ½ cup milk
- ½ cup sour cream
- 8 oz shredded cheddar cheese, divided
- 2 large eggs, whisked
Seasonings
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
Topping
- 1 cup Ritz crackers, crushed (about ¾ sleeve)
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to ensure it's at the right temperature for baking the casserole.
- Sauté onions: Melt 1 tablespoon of butter in a large pot over medium heat. Add the finely diced onion and cook for 5 minutes until softened and fragrant.
- Combine soup mixture: Stir in the condensed cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper until well combined.
- Melt cheese into mixture: Add 1 cup of shredded cheddar cheese to the pot and stir until the cheese is fully melted into the mixture.
- Add vegetables: Mix in the frozen broccoli and mixed vegetables, heating them through until warmed but still retaining some crunch. Remove pot from heat and allow to cool slightly.
- Add eggs and rice: Stir in the whisked eggs and cooked white rice thoroughly to combine all ingredients evenly.
- Transfer to casserole dish: Lightly grease a 9 x 13-inch casserole dish and pour in the mixture. Smooth the top and sprinkle the remaining shredded cheddar cheese evenly over it.
- Bake covered: Cover the casserole with foil and bake in the preheated oven for 20 minutes to allow everything to set and the flavors to meld.
- Prepare topping: While the casserole bakes, combine the crushed Ritz crackers with 2 tablespoons melted butter in a small bowl, mixing until evenly coated.
- Add topping and finish baking: Remove the casserole from the oven, discard the foil, evenly spread the cracker topping over the cheese, then bake uncovered for an additional 10 minutes until the topping is golden and crisp.
- Serve: Let the casserole cool slightly before serving for the best texture and flavor. Enjoy your delicious vegetable casserole!
Notes
- For added flavor, cook rice in chicken broth or add a chicken bouillon cube to the water.
- You can substitute the canned cream of mushroom soup with homemade cream of mushroom or cream of chicken soup.
- Use extra sharp cheddar cheese or a mix of white and yellow cheddar for richer flavor.
- Feel free to swap or add vegetables such as carrots, peas, green beans, corn, cauliflower, mushrooms, spinach, or kale.
- If using fresh vegetables, steam or cook them until about 90% done before adding to the casserole.
- Crispy fried onions can be used as an alternative crunchy topping.
- For make-ahead convenience, assemble the casserole and refrigerate for up to 2 days before baking. Allow it to sit at room temperature for 30 minutes prior to baking or increase the covered baking time by 10-15 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 85 mg
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