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Vegetable Casserole Recipe

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4.5 from 94 reviews

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.

Ingredients

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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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when the casserole mixture is prepared.
  2. 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.
  3. 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.
  4. Add Cheese: Incorporate 1 cup of shredded cheddar cheese into the mixture, stirring until the cheese melts smoothly for a creamy texture.
  5. 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.
  6. Mix Eggs and Rice: Stir the whisked eggs and cooked white long grain rice into the cooled vegetable mixture until thoroughly combined.
  7. 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.
  8. 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.
  9. Prepare Topping: While baking, combine crushed Ritz crackers and melted butter in a small bowl to create a crunchy topping.
  10. 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.
  11. 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.

Find it online: https://queenrecipe.com/vegetable-casserole-recipe/