Description
This hearty Vegetable Casserole combines tender mixed vegetables, creamy mushroom soup, and melted cheddar cheese baked to perfection with a crunchy Ritz cracker topping. It’s an easy, comforting one-dish meal that’s perfect for family dinners or potlucks.
Ingredients
Scale
Vegetable Mixture
- 1 small yellow onion, finely diced
- 1 tablespoon butter
- 10.5 oz. condensed cream of mushroom soup
- ½ cup milk
- ½ 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 rice (white long grain preferred)
Seasonings
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
Topping
- 1 cup Ritz crackers, crushed (about ¾ sleeve)
- 2 tablespoons melted butter
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to get ready for baking the casserole.
- Sauté onions: In a large pot over medium heat, melt 1 tablespoon of butter. Add the finely diced onion and cook for about 5 minutes until softened and translucent.
- Mix base ingredients: Stir in the condensed cream of mushroom soup, milk, sour cream, and all the seasonings (garlic salt, salt, mustard powder, Italian seasoning, and pepper) until well combined.
- Add cheese: Mix in 1 cup of shredded cheddar cheese and stir until the cheese has melted completely into the sauce.
- Heat vegetables: Add the frozen broccoli and mixed vegetables to the pot. Cook just until the vegetables are heated through. Remove from heat and let the mixture cool slightly.
- Combine eggs and rice: Stir in the whisked eggs and cooked rice until everything is evenly incorporated.
- Assemble casserole: Transfer the vegetable and rice mixture into a lightly greased 9 x 13 inch casserole dish. Sprinkle the remaining 7 oz. of cheddar cheese evenly over the top.
- Bake covered: Cover the casserole with foil or a lid and bake in the preheated oven for 20 minutes.
- Prepare topping: While baking, combine the crushed Ritz crackers with melted butter in a small bowl.
- Add topping and finish baking: Remove the casserole from the oven and evenly sprinkle the cracker topping over it. Bake uncovered for an additional 10 minutes until the topping is golden and crispy.
- Serve: Remove from oven, let cool slightly, and serve warm.
Notes
- Rice: Cooking rice in chicken broth or adding a chicken bouillon cube to the cooking water adds great flavor.
- Cream of Mushroom Soup: You can substitute with homemade cream of mushroom or cream of chicken soup for a more natural taste.
- Cheese: Using sharp cheddar cheese like Cracker Barrel Extra Sharp Yellow enhances the flavor. A mix of white and yellow cheddar is also delicious.
- Vegetables: Feel free to customize with carrots, peas, green beans, corn, cauliflower, mushrooms, spinach, or kale. Fresh vegetables should be steamed until nearly tender before adding.
- Topping Alternatives: Crispy fried onions can be used instead of Ritz cracker topping for a different texture.
- Make Ahead: Assemble the casserole and refrigerate (without topping) for up to 2 days. Let rest 30 minutes before baking or add 10-15 minutes to the covered baking time.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 85 mg
