Nothing beats a comforting, cheesy Vegetable Casserole Recipe that’s perfect for weeknight dinners or sharing with friends. This dish combines vibrant veggies, creamy goodness, and a crispy buttery topping that will have everyone coming back for seconds — and maybe thirds!
Why You’ll Love This Recipe
- Comforting and hearty: This casserole is a warm hug in a dish with creamy textures and cheesy flavors that make any mealtime feel special.
- Loaded with veggies: It’s a fantastic way to sneak in broccoli and mixed vegetables, packed with nutrients and vibrant colors.
- Easy to prepare: Using pantry staples like cream of mushroom soup and frozen veggies keeps things simple without sacrificing flavor.
- Versatile and customizable: Perfect for adding your favorite cheeses or spices to make it uniquely yours.
Ingredients You’ll Need
This Vegetable Casserole Recipe keeps its ingredient list simple but thoughtfully balanced to create layers of flavor and textures. Each component plays a role, from the tender onions to the crisp topping, ensuring every bite is a delight.
- Yellow onion: Adds subtle sweetness and depth when sautéed to soften.
- Butter: For richness and to help sauté the onions and make the topping golden.
- Condensed cream of mushroom soup: The creamy base that ties the entire casserole together.
- Milk and sour cream: Enhance creaminess and add a gentle tang that brightens the dish.
- Shredded cheddar cheese: Divided to melt inside and sprinkle on top for ooey-gooey goodness.
- Frozen broccoli and mixed vegetables: Convenient and packed with color and nutrition.
- Eggs: Whisked to help bind everything, giving the casserole structure.
- Cooked rice: Adds heartiness and soaks up all the creamy flavors.
- Seasonings: Garlic salt, salt, mustard powder, Italian seasoning, and pepper to bring out the best in each ingredient.
- Ritz crackers and melted butter: Crushed crackers form a crispy, buttery topping that is the cherry on top.
Variations
The beauty of this Vegetable Casserole Recipe lies in how easy it is to customize. Whether you want to cater to specific flavors or dietary needs, a few tweaks can make it truly your own.
- Cheese swaps: Try Monterey Jack, mozzarella, or a sharp white cheddar for a different cheesy twist.
- Veggie swaps: Use fresh vegetables like zucchini, bell peppers, or cauliflower instead of frozen for a fresher texture.
- Make it vegetarian-friendly: Ensure the cream of mushroom soup is vegetarian or make your own mushroom sauce from scratch.
- Add protein: Toss in cooked chicken, turkey, or even some crispy bacon bits for a heartier meal.
How to Make Vegetable Casserole Recipe
Step 1: Sauté the Onions
Start by melting butter in a large pot over medium heat. Add your finely diced yellow onions and cook them gently for about 5 minutes until they become soft and fragrant. This step builds a wonderful flavor base, so don’t rush it.
Step 2: Mix the Creamy Base and Cheese
Stir in the condensed cream of mushroom soup, milk, and sour cream along with all the seasonings. Once everything is well combined, add half of your shredded cheddar cheese. Stir continuously until the cheese melts beautifully into the sauce.
Step 3: Incorporate the Vegetables
Next, pour in the frozen broccoli and mixed vegetables. Let them warm through in the creamy mixture but don’t cook them too long — just enough to thaw and blend flavors. Then, remove the pot from heat to let things cool slightly.
Step 4: Add Eggs and Rice
Whisk your eggs and stir them into the slightly cooled mixture, followed by the cooked rice. This step helps bind everything together so your casserole holds its shape once baked.
Step 5: Bake and Add the Topping
Transfer the full mixture to a lightly greased 9×13 inch casserole dish and sprinkle with the remaining shredded cheese. Cover with foil and bake at 350°F (175°C) for 20 minutes. Meanwhile, combine the crushed Ritz crackers with melted butter to prepare the crisp topping. After baking, remove the casserole from the oven, spread the cracker topping evenly, and bake uncovered for an additional 10 minutes until golden and crunchy.
Pro Tips for Making Vegetable Casserole Recipe
- Don’t overcook veggies early: Thaw frozen vegetables gently to keep them from turning mushy before baking.
- Use fresh onion for flavor: Cooking onions until translucent boosts the layered taste without overpowering.
- Crush crackers finely: For the perfect crunchy topping, make sure the Ritz crackers are crushed into small uniform pieces.
- Let casserole cool before adding eggs: Avoid scrambled eggs by waiting until the mixture is warm, not hot, before stirring in eggs.
How to Serve Vegetable Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a pop of color and a mild herbal note that livens up this warm, comforting casserole beautifully. A little cracked black pepper on top right before serving also adds a lovely touch.
Side Dishes
This casserole pairs wonderfully with light green salads, crusty bread, or even a crisp cucumber and tomato salad to balance the creamy richness. For a full meal, roasted chicken or grilled fish makes a wonderful complement.
Creative Ways to Present
Serve the casserole in individual ramekins for a charming presentation or garnish each serving with a thin lemon wedge to brighten up the cheesy richness. Layering colorful veggies on top before baking can also make a stunning visual statement on the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegetable Casserole Recipe in an airtight container in the refrigerator for up to 3-4 days. It holds up well, and the flavors actually deepen overnight, making for even tastier leftovers.
Freezing
You can freeze the casserole before baking by wrapping it tightly with plastic wrap and aluminum foil. It will keep well for 2-3 months. Just thaw overnight in the fridge before baking as directed.
Reheating
Reheat individual portions in the microwave until warmed through, or pop the entire casserole into a 350°F oven covered with foil for 15-20 minutes, then uncover to crisp the topping for a few more minutes.
FAQs
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Can I use fresh vegetables instead of frozen for this casserole?
Absolutely! Fresh vegetables like broccoli florets, diced carrots, and peas work wonderfully. Just make sure to steam or sauté them lightly beforehand so they cook evenly in the casserole.
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Is this Vegetable Casserole Recipe suitable for vegetarians?
Yes, it is vegetarian-friendly as is, especially if you choose a vegetarian cream of mushroom soup brand. For a vegan version, you would need to substitute dairy products with plant-based alternatives.
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Can I prepare this casserole ahead of time?
Definitely! You can assemble the casserole the day before and refrigerate it until you’re ready to bake. Just add the cracker topping right before the final bake for the best crunch.
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What can I substitute for the Ritz cracker topping?
If you want a different topping, try panko breadcrumbs mixed with melted butter or crushed cornflakes for a crispy texture that complements the casserole beautifully.
Final Thoughts
This Vegetable Casserole Recipe is truly a keeper — comforting, easy, and packed with flavors and textures that feel like a warm homemade hug. I can’t wait for you to try it, enjoy it with loved ones, and maybe even make it your new weeknight favorite!
PrintVegetable Casserole Recipe
This comforting Vegetable Casserole combines creamy mushroom soup, cheddar cheese, and a medley of frozen vegetables with tender rice, all topped with a buttery, crunchy Ritz cracker crust. Perfect as a hearty side dish or a light main, it’s easy to prepare and bakes to bubbling perfection in just 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
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 pepper
Topping
- 1 cup Ritz crackers, crushed (about 3/4 sleeve)
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when the casserole mixture is prepared.
- Sauté Onions: Melt the tablespoon of butter in a large pot over medium heat. Add the finely diced onion and cook for about 5 minutes until softened and translucent, which builds the base flavor.
- Prepare Creamy Base: Stir in the condensed cream of mushroom soup, milk, sour cream, and all seasonings (garlic salt, salt, mustard powder, Italian seasoning, and pepper). Mix well to combine the flavors evenly.
- Add Cheese: Incorporate 1 cup of shredded cheddar cheese into the mixture, stirring until the cheese melts smoothly for a creamy texture.
- Heat Vegetables: Add frozen broccoli florets and frozen mixed vegetables to the pot. Stir and allow them to heat through until warmed up but not overcooked. Remove the pot from heat and let the mixture cool slightly to prevent scrambling the eggs next.
- Mix Eggs and Rice: Stir the whisked eggs and cooked white long grain rice into the cooled vegetable mixture until thoroughly combined.
- Assemble Casserole: Transfer the mixture to a lightly greased 9 x 13 inch casserole dish. Sprinkle the remaining 7 oz. of shredded cheddar cheese evenly on top.
- Bake Covered: Cover the casserole dish and bake in the preheated oven for 20 minutes to allow the flavors to meld and the cheese to melt.
- Prepare Topping: While baking, combine crushed Ritz crackers and melted butter in a small bowl to create a crunchy topping.
- Add Topping and Finish Baking: Remove the casserole from the oven, spread the cracker topping evenly over the cheese layer. Bake uncovered for an additional 10 minutes to crisp and brown the topping.
- Serve: Take the casserole out of the oven and let it cool briefly before serving warm.
Notes
- Use white long grain rice that has been cooked and cooled for best texture in the casserole.
- Frozen vegetables should be thawed or at least warmed through in the mixture to avoid excess moisture in the casserole.
- You can substitute the cream of mushroom soup with a homemade white sauce for a fresher taste.
- Allow the casserole to rest for 5 minutes after baking to set for easier serving.
- For added protein, consider mixing in cooked chicken or turkey.
