Vegetable Casserole Recipe

Introduction

This comforting vegetable casserole is packed with nutritious frozen vegetables, creamy cheese, and a flavorful mushroom soup base. It’s an easy, satisfying dish perfect for weeknight dinners or potlucks.

Ingredients

• 1 small yellow onion
• 1 tablespoon butter
• 10.5 oz cream of mushroom soup
• ½ cup milk
• ½ cup sour cream
• 2 heaping cups frozen broccoli
• 3 cups frozen mixed vegetables
• 8 oz shredded cheddar cheese
• 2 large eggs
• 2 cups cooked rice
• ½ teaspoon garlic salt
• ½ teaspoon salt
• ½ teaspoon mustard powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon pepper
• 1 cup crushed Ritz crackers for topping
• 2 tablespoons melted butter for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large pot, melt 1 tablespoon of butter over medium heat and sauté the chopped yellow onion until softened.
3. Step 3: Stir in the cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper until the mixture is well combined.
4. Step 4: Add 1 cup of shredded cheddar cheese to the pot and stir until melted.
5. Step 5: Mix in the frozen broccoli and frozen mixed vegetables, heating through evenly.
6. Step 6: In a separate bowl, whisk the eggs and then incorporate them along with the cooked rice into the vegetable mixture.
7. Step 7: Transfer everything to a greased casserole dish and sprinkle the remaining cheddar cheese on top.
8. Step 8: Cover the casserole dish with foil and bake for 20 minutes.
9. Step 9: While baking, combine the crushed Ritz crackers with melted butter.
10. Step 10: After 20 minutes, remove the foil, sprinkle the cracker and butter topping evenly over the casserole, and bake uncovered for an additional 10 minutes or until the topping is golden brown.

Tips & Variations

• Try substituting cream of chicken soup if you prefer a different flavor profile or if mushroom soup isn’t available.
• Use fresh vegetables instead of frozen, but steam them beforehand to ensure they cook evenly in the casserole.
• For a gluten-free version, replace Ritz crackers with gluten-free breadcrumbs or crushed nuts for the topping.
• Add cooked shredded chicken or turkey to make it a heartier main dish.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual portions for 2-3 minutes. The cracker topping may lose some crispness but the flavor remains delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance, cover it tightly, and refrigerate. Bake it when ready, adding a few extra minutes to the baking time if still cold from the fridge.

What if I don’t have cooked rice on hand?

You can substitute cooked quinoa, couscous, or even small pasta shapes if you prefer. Just be sure they are fully cooked before mixing into the casserole.

Vegetable Casserole Recipe

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★★★★★

4.8 from 104 reviews

This hearty Vegetable Casserole combines a creamy mushroom soup base with vibrant frozen vegetables, cheddar cheese, and rice, baked to perfection with a crunchy Ritz cracker topping. It’s a comforting, easy-to-make dish perfect for a nutritious family meal or a cozy weeknight dinner.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 small yellow onion
• 1 tablespoon butter
• 10.5 oz cream of mushroom soup
• ½ cup milk
• ½ cup sour cream
• 2 heaping cups frozen broccoli
• 3 cups frozen mixed vegetables
• 8 oz shredded cheddar cheese, divided
• 2 large eggs
• 2 cups cooked rice

Seasonings & Toppings

• ½ teaspoon garlic salt
• ½ teaspoon salt
• ½ teaspoon mustard powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon pepper
• 1 cup crushed Ritz crackers for topping
• 2 tablespoons melted butter for topping

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole.
2. Sauté Onions: In a large pot over medium heat, melt 1 tablespoon of butter. Add the small diced yellow onion and sauté until it softens and becomes translucent, enhancing the dish’s flavor.
3. Create Sauce Base: Stir in the cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper into the pot with onions. Mix thoroughly until well combined to form a creamy sauce.
4. Melt Cheese: Add 1 cup of shredded cheddar cheese to the sauce mixture and stir until the cheese fully melts into the sauce, giving it a rich texture.
5. Add Vegetables: Mix frozen broccoli and frozen mixed vegetables into the cheesy sauce. Stir until the mixture is heated through, blending the flavors evenly.
6. Incorporate Eggs and Rice: Whisk the two large eggs in a separate bowl, then stir them into the vegetable mixture along with the cooked rice. This will help bind the casserole together.
7. Prepare Casserole Dish: Lightly grease a casserole dish. Transfer the vegetable and rice mixture into the dish and spread evenly. Sprinkle the remaining cheese (about 7 oz) evenly on top.
8. Bake Covered: Cover the casserole dish with foil. Place it in the preheated oven and bake for 20 minutes, allowing the casserole to set and flavors to meld.
9. Add Topping: While the casserole is baking, combine crushed Ritz crackers with 2 tablespoons of melted butter. After the initial 20 minutes of baking, remove the foil and sprinkle the buttered cracker topping evenly over the casserole.
10. Bake Uncovered: Return the casserole to the oven uncovered and bake for an additional 10 minutes or until the topping is golden brown and crispy, finishing the dish to perfection.

Notes

• You can substitute fresh vegetables for frozen if preferred, but adjust cooking time accordingly.
• Using low-fat sour cream and reduced-fat cheddar cheese can make the casserole lighter.
• Ensure the rice is fully cooked before mixing into the casserole for the best texture.
• Let the casserole sit for 5 minutes after baking to set before serving.
• This dish can be made ahead and refrigerated before baking; just add extra baking time if chilled.

Keywords: vegetable casserole, baked casserole, broccoli casserole, cheesy casserole, rice casserole, comfort food, easy dinner recipe