Can I use fresh vegetables instead of frozen in this casserole?

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.

Is there a way to make this recipe vegetarian or vegan?

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.

Can I prepare this casserole in advance?

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.

What’s the best way to get a crispy topping on this casserole?

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.

Creamy Vegetable Casserole: Hearty & Delicious Comfort Food

Name: Delicious Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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; ½ teaspoon garlic salt; ½ teaspoon salt; ½ teaspoon mustard powder; ½ teaspoon Italian seasoning; ¼ teaspoon pepper; 1 cup Ritz crackers, crushed (about ¾ sleeve); 2 tablespoons melted butter

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

Scale

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

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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