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
Scale
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
