Description
This creamy Vegetable Casserole is a comforting and easy-to-make dish featuring a savory blend of cream of mushroom soup, fresh or frozen vegetables, tender rice, and melted cheddar cheese, topped with a buttery, crunchy Ritz cracker crust. Perfect for a hearty family meal or a cozy weeknight dinner.
Ingredients
Main Ingredients
- 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 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°F (175°C) to ensure it is ready for baking the casserole.
- Cook Onions: Melt the butter in a large pot over medium heat. Add the finely diced onions and cook for about 5 minutes until they become soft and translucent, releasing their sweetness.
- Combine Soup Mixture: Stir in the condensed cream of mushroom soup, milk, sour cream, and all the seasonings (garlic salt, salt, mustard powder, Italian seasoning, and pepper) to the melted onions. Mix until well combined.
- Add Cheese: Add 1 cup of the shredded cheddar cheese into the mixture and stir until the cheese melts completely, giving the casserole a creamy texture.
- Add Vegetables: Stir in the frozen broccoli and mixed vegetables, allowing them to heat through in the hot mixture. Once warmed, remove from heat and allow the mixture to cool slightly.
- Incorporate Eggs and Rice: Stir the whisked eggs and cooked white long grain rice into the slightly cooled vegetable and cheese mixture. Mix thoroughly to combine all ingredients evenly.
- Prepare Casserole Dish: Lightly grease a 9 x 13 inch casserole dish, then transfer the mixture into the dish. Sprinkle the remaining shredded cheddar cheese evenly on top.
- First Bake: Cover the casserole with foil or a lid and bake in the preheated oven for 20 minutes to heat through and meld flavors.
- Prepare Topping: While the casserole is baking, combine the crushed Ritz crackers with the melted butter to create the topping mixture.
- Add Topping and Final Bake: Remove the casserole from the oven, uncover it, and evenly sprinkle the buttery cracker topping over the surface. Return the dish to the oven and bake uncovered for an additional 10 minutes to get a golden, crispy topping.
- Serve: Remove the casserole from the oven and let it cool slightly before serving. Enjoy this creamy and crunchy vegetable casserole warm!
Notes
- You can use fresh vegetables instead of frozen if preferred; just steam or blanch them before adding to the casserole.
- Using white long grain rice is recommended, but you can substitute with brown rice for a healthier alternative; adjust cooking time accordingly.
- For a lower fat option, substitute sour cream with Greek yogurt or reduce the amount of butter used.
- Make sure to slightly cool the mixture before adding eggs to prevent them from scrambling.
- This casserole can be prepared in advance, assembled, and refrigerated before baking; add a few extra minutes to the baking time if baking from cold.
