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.
Ingredients
Units
Scale
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
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- 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.
- 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.
- Add Cheese: Stir in 1 cup of the shredded cheddar cheese into the mixture until melted and fully incorporated.
- 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.
- Add Eggs and Rice: Stir in the whisked eggs and cooked white rice until evenly combined with the vegetable mixture.
- 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.
- First Bake: Cover the casserole with foil or a lid and bake in the preheated oven for 20 minutes.
- 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.
- 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.
- Serve: Remove from oven, let cool slightly, then serve warm and enjoy your creamy, crunchy vegetable casserole.
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.
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
