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
Scale
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
