Vegetable Casserole Recipe
Introduction
This vegetable casserole is a comforting and easy-to-make dish packed with creamy mushroom soup, tender vegetables, and cheesy goodness. It’s perfect for a family dinner or a potluck, combining simple ingredients into a satisfying baked meal.
Ingredients
- 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 rice (white long grain recommended)
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
- 1 cup Ritz crackers (crushed, about ¾ sleeve)
- 2 tablespoons melted butter
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Melt the butter in a large pot over medium heat. Add the finely diced onions and cook for about 5 minutes until they become soft and translucent.
- Step 3: Stir in the condensed cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper. Mix well to combine all the flavors.
- Step 4: Add 1 cup of shredded cheddar cheese to the mixture and stir until it melts smoothly.
- Step 5: Add the frozen broccoli and mixed vegetables to the pot. Allow them to heat through but do not overcook. Remove the pot from heat and let the mixture cool slightly.
- Step 6: Stir in the whisked eggs and cooked rice until everything is evenly mixed. Transfer this mixture into a lightly greased 9 x 13-inch casserole dish.
- Step 7: Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole. Cover the dish with foil and bake for 20 minutes.
- Step 8: While baking, combine the crushed Ritz crackers with the melted butter in a small bowl. After the initial 20 minutes, remove the casserole from the oven, uncover, and spread the buttery cracker topping evenly on top.
- Step 9: Return the casserole to the oven and bake uncovered for an additional 10 minutes until the topping is golden and crispy. Remove from heat and serve warm.
Tips & Variations
- Use fresh vegetables instead of frozen for a fresher texture, just steam them lightly before adding.
- For a dairy-free option, substitute sour cream and cheese with plant-based alternatives.
- Add cooked chicken or turkey for extra protein to make this casserole a full meal.
- Try using different cheeses like mozzarella or pepper jack for a different flavor profile.
- Using leftover rice works great here—just make sure it’s not too dry before mixing in.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or cover the casserole dish with foil and reheat in a 350°F oven until heated through, about 15–20 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the point of adding the cracker topping, cover it tightly, and refrigerate for up to 24 hours before baking.
Can I replace the rice with another grain?
Absolutely! Quinoa, couscous, or even cooked barley can be used instead of rice to add variety and a different texture.
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Vegetable Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This hearty vegetable casserole combines creamy mushroom soup, mixed frozen vegetables, and shredded cheddar cheese with cooked rice and a crunchy Ritz cracker topping. It’s a comforting, easy-to-make baked dish perfect as a satisfying side or main for family dinners.
Ingredients
Scale
Vegetables & Dairy
- 1 small yellow onion, finely diced
- 1 tablespoon butter (plus 2 tablespoons melted butter for topping)
- 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
Other Ingredients
- 2 large eggs, whisked
- 2 cups cooked rice (white long grain rice recommended)
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
- 1 cup Ritz crackers, crushed (about ¾ sleeve)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Sauté Onions: Melt the butter in a large pot over medium heat. Add the finely diced onions and cook for about 5 minutes until they are softened and fragrant.
- Mix Creamy Base: Add the condensed cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper to the pot. Stir everything thoroughly to combine the creamy sauce.
- Add Cheese: Stir in 1 cup of the shredded cheddar cheese into the mixture, letting it melt completely to enhance the creamy texture and flavor.
- Heat Vegetables: Add the frozen broccoli and mixed vegetables to the pot, allowing them to heat through in the creamy mixture. Once heated, remove the pot from heat and let it cool slightly.
- Combine Eggs & Rice: Stir in the whisked eggs and the cooked white long-grain rice into the cooled vegetable mixture, ensuring everything is evenly incorporated.
- Assemble Casserole: Transfer the mixture to a lightly greased 9 x 13 inch casserole dish. Evenly sprinkle the remaining shredded cheddar cheese over the top.
- First Bake: Cover the casserole dish and bake in the preheated oven for 20 minutes to set and meld flavors.
- Prepare Topping: While the casserole bakes, combine the crushed Ritz crackers with the melted butter until well coated.
- Add Topping & Bake Again: Remove the casserole from the oven, evenly sprinkle the buttered cracker topping over it, and bake uncovered for an additional 10 minutes until the topping is golden and crispy.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy this comforting vegetable casserole warm as a delicious side or main dish!
Notes
- Using white long-grain rice is recommended for the best texture, but brown rice can be used for a healthier alternative.
- Make sure to let the vegetable mixture cool slightly before adding eggs to prevent curdling.
- The Ritz cracker topping adds a delightful crunch; you can substitute with breadcrumbs if preferred.
- This casserole can be prepared ahead and refrigerated before baking—just add a few extra minutes to the bake time if baking from cold.
- For a vegetarian version, ensure the cream of mushroom soup is vegetarian-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: vegetable casserole, baked vegetable dish, cheesy vegetable casserole, mushroom soup casserole, easy dinner recipes, vegetable rice casserole
