Getting a comforting, hearty meal on the table doesn’t have to be complicated or time-consuming. That's why I’m excited to share my Creamy Vegetable Casserole Recipe — a simple dish that’s bursting with flavor and loaded with wholesome veggies you’ll love.
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Why You'll Love This Recipe
From my first attempt, this creamy vegetable casserole won me over with its rich, comforting texture and the way it sneaks vegetables onto your plate without a fuss. It’s perfect for busy weeknights or lazy weekends alike, and even picky eaters can’t resist it!
- Easy to prepare: Uses pantry staples and frozen veggies, so you can whip it up without last-minute runs to the store.
- Deliciously creamy: The combo of cream of mushroom soup, sour cream, and cheese creates a dreamy sauce that ties everything together.
- Customizable: Swap out veggies or add your favorite seasoning to make it truly your own.
- Great leftover potential: It reheats beautifully and even freezes well if you want to save some for later.
Ingredients & Why They Work
This creamy vegetable casserole recipe really shines because each ingredient plays its part in balancing flavor, texture, and ease. Here’s why I picked them—and some tips you'll appreciate when shopping.
- Yellow onion: Adds a mild sweetness and depth when sautéed; finely dicing lets the flavor meld seamlessly into the casserole.
- Butter: Used to sauté the onion and bind the Ritz cracker topping for that irresistible crunch.
- Condensed cream of mushroom soup: The classic creamy base that gives the casserole body and richness—feel free to use homemade or cream of chicken for a twist.
- Milk: Lightens the soup a bit, preventing it from becoming too thick and helping everything melt together.
- Sour cream: Adds tang and silkiness to the sauce, making it feel indulgent without heaviness.
- Shredded cheddar cheese: Melts into the sauce, providing a sharp, savory note; I love using extra sharp for bold flavor.
- Frozen broccoli and mixed vegetables: Convenient, nutritious, and vibrant; frozen retains freshness and texture well.
- Eggs: Help bind the casserole so it holds together nicely once baked.
- Cooked white long grain rice: Adds heartiness and soaks up all that creamy goodness. Cooking it in broth boosts the flavor even more!
- Seasonings: Garlic salt, mustard powder, Italian seasoning, and pepper bring balanced seasoning without overpowering the veggies.
- Ritz crackers: The buttery, crisp topping that makes this casserole utterly crave-worthy.
Make It Your Way
I love experimenting with this recipe—it's flexible enough to adapt to whatever veggies are in your fridge or freezer. I often switch up the mix based on seasonal produce, and you should absolutely feel free to do the same.
- Veggie swaps: When broccoli is out of stock, I replace it with cauliflower or green beans, and I’ve even added spinach for a leafy green boost. Just steam fresh veggies before tossing.
- Dairy-free version: Try swapping sour cream for coconut cream and cheese for a plant-based alternative for a creamy surprise.
- Crispy topping alternative: Crushed fried onions make a deliciously crunchy substitute for the Ritz crackers.
- Extra protein: Stir in some cooked chicken, sausage, or even beans, and it becomes a hearty main dish with even more staying power.
Step-by-Step: How I Make Creamy Vegetable Casserole Recipe
Step 1: Soften the Onions and Build the Base
Start by melting butter in a large pot over medium heat. Add your finely diced onion and cook for about 5 minutes until it softens and turns translucent—that little sweet aroma that fills your kitchen is pure magic. Be patient here; this step unlocks natural onion sweetness, which balances the richness later.
Step 2: Mix Your Creamy Sauce and Melt in Cheese
Next, add the condensed cream of mushroom soup, milk, sour cream, and your seasonings to the pot. Stir everything well to create a smooth sauce. Sprinkle in half the shredded cheddar and stir until it melts right into that luscious mixture—this is where your casserole starts getting its signature creamy texture.
Step 3: Heat Your Vegetables & Combine
Toss in the frozen broccoli and mixed veggies, stirring as they warm through. No need to overcook—just gentle heat to thaw and slightly soften. Then, remove from the heat and let it cool for a few minutes so the eggs you add next don’t scramble unexpectedly.
Step 4: Bind It With Eggs and Rice
Whisk your eggs in a small bowl, then stir them into the slightly cooled vegetable mixture, followed by the cooked rice. This combo helps hold your casserole together and adds a wonderful body. Pour everything into a greased 9 x 13-inch baking dish and top with the remaining cheese.
Step 5: Bake and Add Crunchy Topping
Cover your casserole and bake at 350°F (175°C) for 20 minutes. While it bakes, crush those buttery Ritz crackers and mix with melted butter—this will be your golden crispy topping. After the initial baking, remove the cover, sprinkle on your cracker topping evenly, and bake uncovered for another 10 minutes. You’ll know it’s ready when the top is nicely browned and crispy all over.
Top Tip
I’ve made this recipe dozens of times, and a few small tricks really elevate the final dish — here’s what makes my creamy vegetable casserole recipe stand out every single time.
- Rice cooked in broth: Always cook your rice in chicken or vegetable broth instead of plain water. It adds depth that complements the creamy sauce perfectly.
- Don’t overheat before baking: Let the vegetable and cheese mixture cool slightly before adding eggs to avoid curdling or scrambling.
- Crushed Ritz topping: Crushing the crackers by hand gives you varied pieces that brown differently, adding texture contrast.
- Cover, then uncover: Cover the dish for most of the bake to keep the moisture in, then uncover at the end to crisp up the topping without drying the casserole.
How to Serve Creamy Vegetable Casserole Recipe
Garnishes
I usually sprinkle a few fresh chopped parsley leaves on top for a pop of green and a fresh note that balances the richness. If you like a little heat, chopped jalapeños or a drizzle of hot sauce also add a nice kick.
Side Dishes
This casserole pairs beautifully with a crisp green salad dressed with a light vinaigrette to cut through the richness. I also love serving it alongside crusty bread to soak up every bit of that creamy sauce.
Creative Ways to Present
For holiday dinners or potlucks, I’ve baked this casserole in individual ramekins—everyone gets their own cheesy, crunchy portion. You can also layer it in pretty glass baking dishes for a visual treat that shows the beautiful layers of veggies and rice.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. I usually reheat individual portions in the microwave for convenience, covering them loosely to keep moisture in.
Freezing
I find this casserole freezes wonderfully if you want to make a big batch. To freeze, assemble the casserole but don’t bake it. Wrap tightly in foil and freeze for up to 3 months. When ready, thaw overnight and bake as usual—adding extra baking time if still chilly in the center.
Reheating
To reheat without drying it out, cover your portion with foil and warm in a 350°F oven for about 15-20 minutes. If using microwave, heat in short bursts, stirring or fluffing midway for even warming.
Frequently Asked Questions:
Yes! Fresh vegetables work great here. Just steam or sauté them until about 90% cooked before adding. This ensures they soften while baking without turning mushy.
Absolutely. To keep it vegetarian, simply use vegetable broth for cooking rice and ensure the cheese and soup are vegetarian-friendly. For a vegan version, swap sour cream for coconut cream, use vegan cheese, and replace cream of mushroom soup with a homemade vegan sauce.
Yes, you can assemble the casserole a day or two ahead, store it covered in the refrigerator, and then bake when you’re ready. Just allow it to come to room temperature before baking and add 10-15 minutes to the cook time if it's chilled.
Crushed Ritz crackers mixed with melted butter create the perfect golden, crispy topping. Be sure to add the topping during the last 10 minutes of baking uncovered to avoid burning while still achieving that lovely crunch. Alternatively, crispy fried onions are a tasty substitute.
Final Thoughts
This creamy vegetable casserole recipe has become my go-to comfort food whenever I want something easy but impressive. It’s warm, cozy, and packed with enough veggies to keep me feeling good about indulging. I hope you enjoy making it as much as I do—it’s like a warm hug from the oven, perfect for sharing with the people you love.
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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 hearty Vegetable Casserole combines creamy mushroom soup, a mix of frozen vegetables, cheddar cheese, and fluffy cooked rice for a comforting and easy-to-make meal. Topped with crispy Ritz crackers and baked to golden perfection, it’s perfect for a family dinner or potluck.
Ingredients
Base
- 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 degrees Fahrenheit to get ready for baking the casserole.
- Sauté Onions: Melt the butter in a large pot over medium heat. Add the finely diced onions and cook for 5 minutes until they are softened and fragrant.
- Mix Soup and Dairy: Stir in the condensed cream of mushroom soup, milk, sour cream, and all the seasonings including garlic salt, salt, mustard powder, Italian seasoning, and pepper. Mix well to combine all the flavors.
- Add Cheese: Stir in 1 cup of the shredded cheddar cheese into the mixture until it melts completely.
- Incorporate Vegetables: Add the frozen broccoli and mixed vegetables to the pot. Allow them to heat through properly, stirring occasionally. Remove from heat and let the mixture cool slightly to prevent cooking the eggs too quickly.
- Combine Eggs and Rice: Stir in the whisked eggs and cooked rice thoroughly, ensuring everything is evenly mixed.
- Assemble Casserole: Transfer the vegetable mixture into a lightly greased 9 x 13 inch casserole dish. Sprinkle the remaining cheese evenly on top.
- First Bake: Cover the casserole dish and bake for 20 minutes to let the flavors meld and the cheese melt further.
- Prepare Topping: While the casserole is baking, combine the crushed Ritz crackers with the melted butter to create the crunchy topping.
- Add Topping and Final Bake: Remove the casserole from the oven and evenly sprinkle the cracker topping over the surface. Bake uncovered for another 10 minutes until the topping is golden and crispy.
- Serve: Remove from oven, let cool for a few minutes, then serve warm and enjoy your delicious vegetable casserole!
Notes
- Cook rice in chicken broth or add 1 chicken bouillon cube to the water for extra flavor.
- You can substitute the condensed cream of mushroom soup with homemade cream of mushroom or cream of chicken soup.
- Use extra sharp cheddar cheese for best taste; a mix of white and yellow cheddar also works well.
- Vegetables can be varied with carrots, peas, green beans, corn, cauliflower, mushrooms, spinach, or kale. If using fresh vegetables, steam them until almost tender before adding.
- Crispy fried onions make a tasty alternative topping.
- For make-ahead convenience, assemble and refrigerate the casserole (without cracker topping) for up to 2 days. Before baking, let it sit at room temperature for 30 minutes and bake an additional 10-15 minutes covered before adding topping and final baking.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 90 mg
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