Vegetable Casserole Recipe

I absolutely love this Vegetable Casserole Recipe because it feels like a warm hug on a chilly day. It s creamy, cheesy, and packed with veggies, making it a hearty comfort food that sneaks in nutrition without sacrificing flavor. Whenever I m short on time but want something satisfying, this casserole is my go-to.

You ll find that this Vegetable Casserole Recipe is perfect for weeknights, potlucks, or even a cozy weekend dinner with the family. What makes it special is how the combination of cream soup, cheese, and a crispy cracker topping gives it both creaminess and crunch – something I always crave in a casserole.

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Ingredients You’ll Need

These ingredients come together to create a creamy, cheesy base with hearty veggies and a satisfying crunch on top. I like to use frozen veggies because they save prep time and still taste great when baked in this casserole.

• Yellow onion: Adds subtle sweetness and depth-cook it gently to bring out the best flavor.
• Butter: Use for sautéing and to coat the cracker topping for that golden crunch.
• Condensed cream of mushroom soup: The creamy heart of the dish that ties everything together.
• Milk: Thins out the soup to create a luscious sauce.
• Sour cream: Adds tang and richness, elevating the casserole s creaminess.
• Shredded cheddar cheese: I split it between the filling and topping for melty cheese goodness inside and out.
• Frozen broccoli: Keeps the dish nutritious and vibrant; no chopping needed!
• Frozen mixed vegetables: That classic trio of carrots, peas, and corn brings color and sweetness.
• Large eggs: Helps bind the casserole so it holds together when you serve it.
• Cooked rice: I use white long-grain rice-it soaks up the creamy sauce without getting mushy.
• Seasonings: Garlic salt, salt, mustard powder, Italian seasoning, and pepper-these add layers of flavor and warmth.
• Ritz crackers: Crush them for the buttery topping that adds that beloved crunch.

Variations

I love that you can easily tweak this Vegetable Casserole Recipe to fit what you have or what you crave. Let me share a few ways I’ve personalized it over time so you can get creative in your kitchen too!

• Add Protein: I sometimes stir in cooked chicken or ground turkey to bulk it up and make it a full meal in one dish.
• Dairy-Free Version: Swap sour cream for a plant-based alternative and use dairy-free cheese to accommodate allergies.
• Seasonal Veggies: In the summer, I swap frozen veggies for fresh zucchini and cherry tomatoes for a brighter flavor.
• Spice it Up: If you like a little heat, adding a pinch of cayenne or smoked paprika changes the profile wonderfully.

How to Make Vegetable Casserole Recipe

Step 1: Soften the onions with care

Start by melting butter in a large pot over medium heat and adding your finely diced yellow onion. Cook them slowly for about 5 minutes until they re soft and fragrant-this step develops a sweet base that makes a huge difference. Avoid browning the onions; you want them translucent and tender.

Step 2: Build the creamy sauce

Next, stir in the condensed cream of mushroom soup, milk, and sour cream along with your seasonings-garlic salt, salt, mustard powder, Italian seasoning, and pepper. Mix until smooth, then add half of your shredded cheddar cheese and stir it in until melted. This sauce will be thick, rich, and flavorful.

Step 3: Heat the vegetables gently

Add the frozen broccoli and mixed veggies right into the sauce, stirring enough to warm them through. I ve found that you don t need to thaw them separately-this keeps things simple and saves time. Once heated, take the pot off the heat so the mixture cools slightly before moving on.

Step 4: Bind it all together

Now stir in your whisked eggs and cooked rice. The eggs help everything hold together once baked, and the rice adds a nice texture and makes this casserole truly filling. Give it a good stir until combined evenly.

Step 5: Assemble and bake the casserole

Transfer the mixture into a lightly greased 9×13 inch casserole dish, spreading it evenly. Sprinkle the remaining shredded cheddar cheese over the top, then cover with foil and bake at 350°F for 20 minutes. Meanwhile, prepare your Ritz cracker topping by crushing the crackers and mixing them with melted butter.

Step 6: Finish with a crunchy topping

After the initial bake, remove the casserole from the oven, spread the buttery cracker mixture evenly on top, and bake uncovered for another 10 minutes. This step is what makes the dish irresistible-the crackers get golden and crispy, adding that perfect finishing texture.

How to Serve Vegetable Casserole Recipe

Garnishes

I like to sprinkle a little freshly chopped parsley or green onions on top just before serving. It adds a pop of color and a fresh brightness that cuts through the richness beautifully. If you re feeling adventurous, a small drizzle of hot sauce can add a nice kick too!

Side Dishes

Because this casserole is pretty hearty, I usually serve it with a crisp green salad to add some crunch and freshness. Roasted garlic bread or a simple buttered baguette also pairs wonderfully if you want extra comfort food vibes.

Creative Ways to Present

For special occasions, I ve served this casserole in individual ramekins topped with a tiny sprig of thyme and a little extra cracker crumble for guests. It looks so inviting and makes each serving feel personal and thoughtful-great for holiday dinners or potlucks.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps well for about 3-4 days. The casserole firms up a bit when chilled, which actually makes reheating easier to portion out without it falling apart.

Freezing

This Vegetable Casserole Recipe freezes beautifully! I usually flash freeze portions on a baking sheet, then transfer them to freezer bags so I can grab just what I need. Freeze for up to 3 months for best taste.

Reheating

Reheat leftovers covered in the oven at 350°F for 20 minutes, or until warmed through. Microwaving works too, but the oven helps keep that crispy topping from getting soggy again.

FAQs

Final Thoughts

This Vegetable Casserole Recipe has become a staple in my kitchen for its ease, comfort, and versatility. I love how it manages to feel indulgent without being complicated, and it s always a hit with family and friends. If you re looking for a reliable, delicious dish that makes veggies shine, give this recipe a try-you ll be so glad you did!

Vegetable Casserole Recipe

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• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

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Description

This comforting Vegetable Casserole is a creamy, cheesy dish packed with broccoli, mixed vegetables, and rice, then topped with a buttery Ritz cracker crust. It’s perfect for a hearty family meal or potluck, combining the rich flavors of cream of mushroom soup and cheddar cheese with savory seasonings.

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Ingredients

Units USM Scale 1x2x3x

Main Ingredients

• 1 small yellow onion, finely diced
• 1 tablespoon butter
• 10.5 oz. condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 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

• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/2 teaspoon mustard powder
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon black pepper

Topping

• 1 cup Ritz crackers, crushed (about 3/4 sleeve)
• 2 tablespoons melted butter

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Sauté Onions: In a large pot, melt 1 tablespoon butter over medium heat. Add the finely diced yellow onion and cook for about 5 minutes or until the onions are softened and translucent.
3. Make the Creamy Mixture: Stir in the condensed cream of mushroom soup, milk, sour cream, and all the seasonings (garlic salt, salt, mustard powder, Italian seasoning, and pepper). Mix well to combine.
4. Add Cheese: Stir in 1 cup of the shredded cheddar cheese into the mixture until melted and fully incorporated.
5. Incorporate Vegetables: Add the frozen broccoli and mixed vegetables to the pot. Heat through until the vegetables are warmed and partially thawed, then remove from heat and let the mixture cool slightly.
6. Add Eggs and Rice: Stir in the whisked eggs and cooked white rice until evenly combined with the vegetable mixture.
7. Transfer to Casserole Dish: Lightly grease a 9×13 inch casserole dish. Transfer the mixture into the dish and smooth the surface. Sprinkle the remaining 7 ounces of shredded cheddar cheese evenly over the top.
8. First Bake: Cover the casserole with foil or a lid and bake in the preheated oven for 20 minutes.
9. Prepare Topping: While the casserole bakes, combine the crushed Ritz crackers with the melted butter in a small bowl, mixing until the crumbs are evenly coated.
10. Add Topping and Finish Baking: Remove the casserole from the oven after 20 minutes, uncover it, and evenly sprinkle the buttered Ritz cracker topping over the cheese layer. Return the casserole to the oven and bake uncovered for an additional 10 minutes until the topping is golden brown and crispy.
11. Serve: Remove from oven, let cool slightly, then serve warm and enjoy your creamy, crunchy vegetable casserole.

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Notes

• You can use any cooked rice variety, but white long grain rice provides the best texture.
• The crushed crackers can be substituted with breadcrumbs or crushed cornflakes for a different crunch.
• For a vegetarian option, ensure the cream of mushroom soup is vegetarian-friendly.
• Allow the casserole to cool for a few minutes before serving to set for easier slicing.

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Nutrition

• Serving Size: 1/6 of casserole
• Calories: 350 kcal
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 35 g
• Fiber: 5 g
• Protein: 12 g
• Cholesterol: 80 mg