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
Scale
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
