This Creamy Vegetable Casserole Recipe is one of those dishes I turn to when I want something comforting, fuss-free, and full of cozy flavors. It’s the perfect mix of cheesy, creamy goodness with hearty veggies, and I promise you'll find it super easy to make weeknight after weeknight.
Jump to:
Why You'll Love This Recipe
I absolutely adore this Creamy Vegetable Casserole Recipe for its simplicity and versatility. Whether you're feeding a crowd or cooking for yourself, this casserole packs in veggies in a way that feels indulgent rather than boring.
- Comforting and Creamy: The blend of cream of mushroom soup, sour cream, and cheddar creates this dreamy sauce that wraps every bite with flavor.
- Veggie-packed but Delicious: Using a mix of frozen broccoli and mixed veggies means you get loads of nutrients without extra chopping or prep.
- Easy to Customize: You can swap vegetables, cheeses, and toppings to fit your mood or what’s in the fridge.
- Make-Ahead Friendly: Perfect for planning meals in advance or bringing a dish to share, it reheats like a dream.
Ingredients & Why They Work
Every ingredient in this casserole has a purpose, balancing creamy richness with freshness and texture. When you assemble these, you'll see why a few simple staples come together so harmoniously.
- Yellow onion: Adds sweetness and depth when softened—don’t rush this step, it makes a difference.
- Butter: For cooking the onions and enriching the topping for that irresistible golden crunch.
- Condensed cream of mushroom soup: The creamy base that ties all flavors together with comfort food vibes.
- Milk: Lightens the sauce, making it luscious but not too heavy.
- Sour cream: Brings tang and creaminess, adding complexity and silkiness.
- Cheddar cheese: Sharp, melty, and perfectly satisfying—using sharp cheddar boosts flavor tremendously.
- Frozen broccoli and mixed vegetables: Convenient, nutritious, and colorful—these freeze well and cook evenly.
- Eggs: Bind everything together so the casserole holds its shape and slices nicely.
- Cooked rice: I love using white long grain rice for its light texture, but brown rice works too and adds nuttiness.
- Seasonings (garlic salt, salt, mustard powder, Italian seasoning, pepper): They elevate the casserole’s flavor from basic to well-rounded and interesting.
- Ritz crackers and melted butter (topping): Classic for a buttery, crispy crust that’s the perfect contrast to the creamy filling.
Make It Your Way
I love playing around with this creamy vegetable casserole, and that’s the beauty of it—you can easily customize it to suit your tastes or whatever you have on hand. Trust me, you won’t get bored!
- Vegetable Swaps: I often swap in fresh kale or spinach for some greens, just lightly steamed first. Mushrooms or cauliflower florets also work beautifully and add texture.
- Dairy Alternatives: For a lighter version, you can use Greek yogurt instead of sour cream or a reduced-fat cheese blend. I've done this when watching calories and was pleasantly surprised.
- Gluten-Free Option: Use gluten-free crackers or crushed nuts like almonds for the topping to keep that crunch without gluten.
- Extra Cheese: If you’re a cheese lover like me, sprinkle extra sharp cheddar on top halfway through baking for a gooey finish.
Step-by-Step: How I Make Creamy Vegetable Casserole Recipe
Step 1: Soften Your Onions to Build Flavor
I melt butter in a large pot over medium heat, then add the finely diced yellow onion. I always cook it for about 5 minutes until it's soft and translucent, which gives a sweet, mellow base flavor. Don’t rush this—good caramelization here really lifts the whole dish.
Step 2: Mix In Creamy Goodness and Cheese
Once onions are ready, I stir in the condensed cream of mushroom soup, milk, sour cream, and seasonings like garlic salt and Italian seasoning. Then, I add a cup of shredded cheddar and stir until it melts into that dreamy, creamy sauce.
Step 3: Heat the Veggies and Combine the Rest
I toss in frozen broccoli and mixed vegetables, letting them warm through but not overcook. When that happens, I remove the pot from heat to let it cool just a bit before whisking in the eggs and cooked rice—that way, the eggs won't scramble and will help bind everything together perfectly.
Step 4: Layer and Bake
Next, I transfer the mixture to a lightly greased 9x13-inch dish, topping it off with the remaining cheddar cheese. Cover the casserole, pop it into a 350°F oven, and bake for 20 minutes.
Step 5: Add Crunchy Topping and Finish Baking
While it bakes, I mix crushed Ritz crackers with melted butter. After 20 minutes, I pull out the casserole, sprinkle on the buttery crackers, and return it uncovered to the oven for about 10 more minutes to get that golden, crispy top. Then, it’s ready to serve!
Top Tip
Over the years of making this casserole, I've found a few tricks that make all the difference between just good and absolutely crave-worthy. These tips can save you time and improve the texture and flavor in big ways.
- Use Broth for Cooking Rice: I swear by cooking your rice in chicken broth or adding a bouillon cube to the water—it infuses subtle flavor that complements the casserole beautifully.
- Don’t Overcook Vegetables: Whether fresh or frozen, carefully warming veggies until about 90% done keeps them tender with a bit of bite. Overcooked vegetables can get mushy in the casserole, which I try to avoid.
- Let the Mixture Cool Before Adding Eggs: When the filling is too hot, eggs scramble instead of binding. I always remove the pot from the heat and let it cool for a few minutes before whisking in the eggs.
- Use a Covered Bake First: Baking covered initially traps moisture and warms ingredients evenly, then uncovering crisps the topping without drying out the casserole center.
How to Serve Creamy Vegetable Casserole Recipe
Garnishes
I like to finish this casserole with a sprinkle of fresh chopped parsley or chives—just for a fresh green pop and a subtle brightness. Sometimes, I’ll add a little grated Parmesan on top for extra umami before the final bake.
Side Dishes
This creamy vegetable casserole pairs beautifully with a crisp green salad tossed with a lemon vinaigrette or some warm crusty bread to soak up all the cheesy sauce. For a heartier meal, I sometimes serve it alongside roasted chicken or grilled sausages.
Creative Ways to Present
For special gatherings, I like to bake this casserole in individual ramekins, topped with a small swirl of sour cream and a sprinkle of chopped herbs. It feels a bit more elegant and lets each person enjoy their own gooey, crispy portion.
Make Ahead and Storage
Storing Leftovers
I cover any leftover casserole tightly with foil or plastic wrap and refrigerate it. It keeps well for up to 3 days, and honestly, the flavors actually deepen overnight, which is always a win.
Freezing
If you want to make this ahead and freeze it, assemble everything through the baking step but don’t add the cracker topping. Freeze it in the casserole dish or individual portions for up to 2 months. When ready to eat, thaw overnight, add the topping, and bake fresh.
Reheating
Leftovers reheat beautifully in the oven at 350°F, covered with foil to keep moisture in, for about 15-20 minutes. This helps it heat evenly without drying out. You can also reheat single portions in the microwave, but I recommend adding a splash of milk or sour cream to keep it creamy.
Frequently Asked Questions:
Absolutely! If you’re using fresh veggies like broccoli, carrots, or green beans, just steam or sauté them until they’re about 90% cooked before adding to the casserole. This ensures the casserole cooks evenly without leftover crunch.
I usually use long grain white rice because it’s light and fluffy, which balances the creamy sauce. However, brown rice works too for added fiber and nuttiness—just make sure it’s fully cooked before mixing in.
You can adapt it by using dairy-free cream soups, plant-based sour cream, and vegan cheese alternatives. Just keep in mind that the texture might be a little different, but it will still be delicious and comforting.
One big trick is to not overcook your vegetables before adding them—just softened, not mushy. Also, make sure your rice isn’t overly wet. Baking covered initially locks in moisture, but finishing uncovered helps the topping get crisp without sogginess.
Final Thoughts
This Creamy Vegetable Casserole Recipe has been one of those anchoring dishes in my kitchen—simple, adaptable, and comforting every single time. Whether you’re feeding family, meal prepping, or just craving something cozy, this casserole is an absolute winner. Give it a try, tweak it your way, and I bet it’ll become a go-to favorite in your home, just like it is in mine.
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Vegetable Casserole features a creamy blend of mushrooms, cheddar cheese, and a medley of vegetables baked to perfection with a crunchy Ritz cracker topping. It's a hearty and flavorful dish that is perfect as a wholesome side or a vegetarian main course.
Ingredients
Vegetable Casserole
- 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, preferably white long grain rice
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 it ready for baking.
- Sauté Onions: Melt the butter in a large pot over medium heat. Add the finely diced onion and cook for about 5 minutes until softened and fragrant.
- Mix Cream Base: 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 and Vegetables: Add 1 cup of the shredded cheddar cheese to the mixture and stir until melted. Then add the frozen broccoli and mixed vegetables, allowing them to heat through. Remove from heat and allow the mixture to cool slightly.
- Combine Eggs and Rice: Once slightly cooled, stir in the whisked eggs and the cooked rice thoroughly to combine all ingredients.
- Assemble Casserole: Transfer the mixture into a lightly greased 9 x 13 inch casserole dish. Sprinkle the remaining cheese evenly on top.
- Bake Covered: Cover the casserole dish and bake in the preheated oven for 20 minutes.
- Prepare Topping: While baking, combine the crushed Ritz crackers with melted butter until the crumbs are evenly coated.
- Add Topping and Bake Uncovered: Remove the casserole from the oven, evenly sprinkle the cracker topping over it, and bake uncovered for an additional 10 minutes until the topping is golden and crispy.
- Serve: Remove from oven and let it cool slightly before serving. Enjoy your warm, cheesy vegetable casserole!
Notes
- Rice: Cooking the rice in chicken broth or adding a bouillon cube enhances flavor significantly.
- Cream of Mushroom Soup: You can substitute with homemade cream of mushroom or cream of chicken soup if preferred.
- Cheese: Using extra sharp cheddar such as Cracker Barrel adds great flavor; a mix of white and yellow cheddar also works well.
- Vegetables: Carrots, peas, green beans, corn, cauliflower, mushrooms, spinach, and kale are excellent additions. Fresh vegetables should be steamed or cooked until about 90% softened before using.
- Toppings: Crispy fried onions can be used instead of crushed crackers for a different crunchy texture.
- Make Ahead: Assemble and top with cheese, then refrigerate up to 2 days. Let sit at room temperature for 30 minutes before baking or extend covered baking time by 10-15 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 85 mg
Leave a Reply