Creamy Vegetable Rice Casserole Recipe is one of those cozy, comforting dishes that I just can’t get enough of. The combination of tender veggies, rich creamy sauce, and that cheesy, crispy topping makes it a total winner for weeknight dinners or casual gatherings.
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Why You'll Love This Recipe
This creamy vegetable rice casserole is truly one of my go-to comfort foods. It’s easy enough for a busy weeknight but special enough to serve when friends drop by. I love how the flavors meld together, and it’s a great way to sneak in a heap of veggies without anyone even noticing!
- Ultimate Comfort Food: The creamy, cheesy base makes every bite feel indulgent and warm.
- Vegetable Friendly: You can use almost any veggies you like or have on hand, making it super adaptable.
- Easy to Make: Minimal prep and straightforward steps make this a great “dinner solved” recipe.
- Great Leftovers: This casserole reheats beautifully and even tastes better the next day.
Ingredients & Why They Work
This dish is all about balancing flavors and textures — the creamy soup base coats the rice and veggies, cheese adds a melty richness, and the crunchy cracker topping brings that lovely contrast you’re craving. I always recommend using flavorful ingredients to elevate this simple casserole.
- Yellow onion: Adds a subtle sweetness and mellow depth when softened, building a base flavor.
- Butter: For sautéing onion and adding richness to the casserole.
- Condensed cream of mushroom soup: Gives creamy texture and that classic casserole taste. Homemade versions work wonderfully too!
- Milk: Thins out the soup for the perfect silky consistency.
- Sour cream: Adds tang and extra creaminess.
- Shredded cheddar cheese: Melts into the sauce and also on top for gooey, golden goodness.
- Frozen broccoli & mixed vegetables: Convenient and nutritious; you can swap with fresh if preferred.
- Eggs: Help to bind everything together so the casserole holds its shape.
- Cooked rice: Acts as hearty filler — I always cook mine in chicken broth to amp the flavor.
- Seasonings: Garlic salt, mustard powder, Italian seasoning, and pepper make sure every bite pops with flavor.
- Ritz crackers and melted butter: The topping gives that irresistible crunch and buttery flavor contrast to the creamy layers.
Make It Your Way
I love mixing things up with this casserole — sometimes swapping veggies based on what’s freshest or in season, or using different cheeses depending on my craving. You should totally make it your own!
- Veggie Switch-Up: I’ve tried this with spinach and mushrooms, and it’s a whole new flavor vibe — but still just as comforting.
- Cheese Variations: Mixing sharp white cheddar with smoked gouda gives an extra layer of deliciousness.
- Dairy-Free Adaptation: You can swap sour cream for a coconut-based option and use a dairy-free cheese for vegan versions.
- Gluten-Free Option: Use gluten-free crackers or a crispy gluten-free breadcrumb topping instead.
Step-by-Step: How I Make Creamy Vegetable Rice Casserole Recipe
Step 1: Softening the Onions and Building the Sauce
Start by melting butter in a large pot over medium heat — the aroma right here will have you smiling. Add the finely diced yellow onions and sauté for about 5 minutes until they’re soft and translucent. This mellows their flavor nicely. Then stir in the cream of mushroom soup, milk, and sour cream along with all your seasonings. I usually give the mixture a good stir and let it warm gently, not boil, to marry all the flavors together. When you add 1 cup of shredded cheese here and stir it until melted, it creates that irresistible creamy base.
Step 2: Adding the Vegetables and Rice
Next, toss in the frozen broccoli and mixed vegetables. I like to let them gently heat through but not overcook — you want them tender but still with a little bite. Once they’re warmed, remove the pot from heat and let everything cool slightly so the eggs won’t scramble. Then fold in your whisked eggs and cooked rice. I swear, cooking the rice in chicken broth really takes this casserole up a notch — trust me on this one.
Step 3: Baking and Crispy Topping
Transfer the mix to a lightly greased 9 x 13 inch casserole dish and sprinkle the remaining shredded cheese over the top. Cover with foil and bake at 350°F for 20 minutes to heat through and meld flavors. While that’s baking, crush your Ritz crackers and mix them with melted butter for the topping — this little step adds the perfect buttery crunch. After the initial bake, remove the foil, sprinkle on your cracker topping, and pop the casserole back in the oven uncovered for about 10 more minutes until golden and crispy. Then it’s ready to serve!
Top Tip
From my own kitchen experiments, I’ve learned a few tricks that really make this creamy vegetable rice casserole recipe shine. Trust me — these small details will help you out.
- Cook Rice in Broth: I always cook the rice in chicken broth rather than water to add a subtle, savory background flavor that lifts the whole casserole.
- Don’t Overcook Veggies: Whether you’re using frozen or fresh vegetables, keep cooking times short so they retain their texture and nutrients — mushy veggies can make the casserole watery.
- Let the Filling Cool Slightly: This avoids scrambling the eggs when you mix them in, keeping your casserole smooth and creamy.
- Butter Your Topping Well: The butter on the crushed crackers is key for that golden, crispy crust — I don’t skip this step!
How to Serve Creamy Vegetable Rice Casserole Recipe
Garnishes
I like to keep it simple with fresh chopped parsley or chives sprinkled on top after baking — it adds a fresh pop of color and light flavor that cuts through all the richness perfectly.
Side Dishes
Since the casserole is pretty hearty on its own, I usually serve it with a light, crisp salad or some roasted asparagus. Sometimes I’ll add a simple tomato and cucumber salad dressed with lemon and olive oil to balance the creamy casserole nicely.
Creative Ways to Present
For potlucks or dinner parties, I’ve tried serving the casserole in individual ramekins. It feels a bit fancy that way, plus portion control is a breeze. Another fun idea is layering it with extra cheese between layers of rice and veggies for a ‘DIY’ casserole bar setup.
Make Ahead and Storage
Storing Leftovers
This casserole keeps really well in the fridge — I store leftovers in an airtight container. When reheated the next day, it still tastes creamy and fresh. I usually add a splash of milk before reheating to keep the texture nice.
Freezing
I’ve frozen this casserole a couple of times with great success. Just make sure to cool it fully before wrapping tightly in foil and plastic wrap. When ready to enjoy, thaw in the fridge overnight and bake covered with foil at 350°F until heated through, then add crunchy topping and bake uncovered a bit longer.
Reheating
To reheat leftovers, I pop the casserole into a 350°F oven covered with foil for about 15–20 minutes. Adding a little splash of milk before reheating helps keep the creamy texture just right. If you’re in a hurry, reheating in the microwave is fine — just cover it so it steams evenly.
Frequently Asked Questions:
Absolutely! Fresh vegetables work great for this casserole. Just be sure to steam or sauté them until they're about 90% cooked before mixing them in, so they soften properly during baking without becoming mushy.
Long grain white rice is my favorite here because it holds up nicely and doesn't get mushy. Cooking your rice in chicken broth instead of water infuses extra flavor, making the casserole taste more savory and rich.
Yes! You can assemble the casserole up to two days in advance and keep it refrigerated. Just let it sit out for about 30 minutes before baking, or add 10-15 minutes extra to the covered baking time if baking straight from the fridge.
If you don’t have Ritz crackers on hand, crushed buttery breadcrumbs or crispy fried onions make a delicious alternative topping with plenty of crunch and flavor.
Final Thoughts
This creamy vegetable rice casserole recipe has become one of those comforting staples I turn to when I want something satisfying but simple. It’s flexible, delicious, and always invites a feeling of warmth around the dinner table. I’m confident you’ll enjoy making and sharing it as much as I do — so grab your ingredients, crank up the oven, and let this creamy, cheesy casserole bring a little extra joy to your kitchen!
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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 creamy and cheesy vegetable casserole is a comforting dish loaded with broccoli, mixed vegetables, rice, and a savory cream of mushroom soup base, topped with a buttery Ritz cracker crust. Perfect as a hearty side or vegetarian main, it’s easy to make and great for meal prep.
Ingredients
Base and Vegetables
- 1 small yellow onion, finely diced
- 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 heaping cups frozen broccoli
- 3 cups frozen mixed vegetables
- 2 large eggs, whisked
- 2 cups cooked white long grain rice
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 Oven. Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Sauté Onions. Melt 1 tablespoon butter in a large pot over medium heat and add the finely diced onion. Cook for about 5 minutes until the onions are softened and translucent.
- Combine Cream Base. 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. Add 1 cup of shredded cheddar cheese to the pot and stir continuously until the cheese is melted into the creamy mixture.
- Add Vegetables. Mix in the frozen broccoli and frozen mixed vegetables, allowing them to heat through in the pot. Then remove from heat and let cool slightly.
- Add Eggs and Rice. Stir in the whisked eggs and cooked white rice until evenly incorporated into the mixture.
- Assemble Casserole. Transfer the mixture to a lightly greased 9 x 13 inch casserole dish and sprinkle with the remaining 7 oz of cheddar cheese on top.
- First Bake. Cover the casserole with foil and bake in the preheated oven for 20 minutes to cook through.
- Prepare Topping. While baking, combine the crushed Ritz crackers with 2 tablespoons melted butter in a small bowl, mixing well.
- Second Bake. Remove the casserole from the oven and uncover. Evenly sprinkle the buttery cracker topping over the casserole and return it to the oven, baking uncovered for an additional 10 minutes until the topping is golden and crispy.
- Serve. Remove from oven and let cool for a few minutes before serving warm. Enjoy your delicious vegetable casserole!
Notes
- For added flavor, cook your 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 recipes.
- Use sharp cheddar cheese such as Cracker Barrel Extra Sharp Yellow cheese, or mix white and yellow cheddar for more flavor.
- Swap frozen vegetables with fresh ones that have been steamed or cooked until about 90% softened.
- Try alternative toppings like crispy fried onions for extra crunch.
- This casserole can be assembled ahead and refrigerated for up to 2 days. Let it sit out 30 minutes before baking, and increase baking time by 10-15 minutes covered.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 90 mg
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