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
