Vegetable Casserole Recipe

I absolutely love how this Vegetable Casserole Recipe comes together into a comforting, cheesy, and hearty dish that feels like a warm hug on a plate. It’s one of those recipes that you can pull together quickly after a busy day and still impress everyone at the dinner table. You ll find that it s packed with veggies and creamy goodness, making it a perfect way to sneak some nutrition into a family-friendly meal.

When I first tried this recipe, I was surprised by how versatile it is – it works great as a weeknight dinner, a potluck contribution, or even a cozy lunch the next day. What makes this Vegetable Casserole Recipe especially worth trying is its balance between rich flavors and wholesome ingredients, plus the amazing crispy topping that takes it over the top every time.

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Ingredients You’ll Need

All these ingredients combine to create that classic creamy casserole everyone loves, and using frozen veggies makes it super convenient without sacrificing flavor or texture.

• Yellow onion: Finely diced for a subtle sweetness and aromatic base.
• Butter: Adds richness and helps soften the onions perfectly.
• Condensed cream of mushroom soup: The secret to that creamy, comforting sauce.
• Milk: Lightens the sauce just enough without making it runny.
• Sour cream: Adds tanginess and extra creaminess you ll love.
• Shredded cheddar cheese: Divided to melt inside and sprinkle on top for cheesy goodness.
• Frozen broccoli: Keeps things healthy and adds texture without extra prep.
• Frozen mixed vegetables: Another simple way to get a good veggie mix quickly.
• Eggs: Whisked in to bind everything together just right.
• Cooked rice: Long grain white rice works great to bulk up the casserole.
• Seasonings: Garlic salt, salt, mustard powder, Italian seasoning, and pepper create a well-rounded flavor profile.
• Ritz crackers: Crushed for that irresistible buttery crunchy topping.
• Melted butter: Mixed with crackers to add golden crispiness.

Variations

I love making this recipe my own by switching up veggies or adjusting the cheese-feel free to get creative! You ll find that small tweaks can make this casserole amazing in different seasons or for different dietary needs.

• Veggie Swaps: I sometimes use fresh green beans or cauliflower instead of frozen mixed vegetables, and it works like a charm.
• Dairy-Free: You can swap sour cream and cheddar for dairy-free alternatives, which we tried recently for a friend and it still tasted fantastic.
• Spicy Kick: Add a pinch of cayenne or chopped jalapeños if you want to spice things up.
• Grain Alternatives: If you prefer, use quinoa or brown rice instead of white rice for a nuttier flavor.

How to Make Vegetable Casserole Recipe

Step 1: Sauté the Onions

Start by melting the butter in a large pot over medium heat-you’ll want the butter to foam but not brown. Add the finely diced yellow onions and cook them gently for about 5 minutes until they turn soft and translucent. This step builds a sweet, flavorful base that makes a real difference in the final dish.

Step 2: Create the Creamy Sauce

Next, stir in the condensed cream of mushroom soup, milk, and sour cream. Add in garlic salt, regular salt, mustard powder, Italian seasoning, and pepper. Stir everything together until smooth. Then toss in one cup of shredded cheddar cheese and mix until melted. You ll love how rich and velvety this sauce becomes before adding the veggies.

Step 3: Heat the Vegetables and Combine

Add the frozen broccoli and mixed vegetables to the pot. Let them heat through for a few minutes-just until they’re warmed up but still retain a bit of crunch. Remove the pot from heat and allow the mixture to cool slightly so that when you add the whisked eggs and cooked rice, they won’t scramble or cook prematurely.

Step 4: Mix and Transfer to Baking Dish

Stir in your eggs and cooked rice gently until everything is well combined. Then pour the mixture into a lightly greased 9 x 13-inch casserole dish. Sprinkle the remaining shredded cheddar cheese evenly over the top to ensure a melty cheesy layer after baking.

Step 5: Bake and Add the Crunchy Topping

Cover the casserole dish and bake at 350° Fahrenheit for 20 minutes. While it s in the oven, crush your Ritz crackers and mix them with melted butter. After 20 minutes, remove the casserole from the oven, sprinkle the buttery cracker topping evenly, and bake uncovered for another 10 minutes until the topping is golden and crispy.

How to Serve Vegetable Casserole Recipe

Garnishes

I usually sprinkle some freshly chopped parsley or green onions over the top before serving – it adds a fresh pop of color and a little brightness that balances the creamy richness. A light drizzle of hot sauce or a squeeze of lemon juice can also brighten up the flavors if you d like a tangy twist.

Side Dishes

This vegetable casserole pairs beautifully with simple sides like garlic bread, a crisp green salad, or even a light soup if you want to keep the meal extra cozy. For a protein boost, I sometimes add grilled chicken or fish alongside.

Creative Ways to Present

For a special occasion, I serve this casserole in individual ramekins topped with fresh herbs and a small dollop of sour cream. It looks so inviting and feels like a personalized comfort meal. You can also layer it in a clear glass dish to reveal the colorful veggies inside – such a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover vegetable casserole covered tightly in the fridge for up to 3 days. I usually cool it completely before wrapping with foil or plastic wrap to keep it fresh. Leftovers reheat beautifully, making it a perfect lunch or second dinner.

Freezing

I ve frozen this casserole successfully without the cracker topping for up to 2 months. When ready, I thaw overnight in the fridge, then add the Ritz topping fresh before baking to keep it crispy. This trick helps maintain the texture without sogginess.

Reheating

To reheat, I cover the casserole loosely with foil and warm it up in a 350° oven for 15-20 minutes until hot and bubbly. If you want to refresh the topping s crunch, pop it under the broiler for a minute or two at the end, watching carefully to prevent burning.

FAQs

Final Thoughts

This Vegetable Casserole Recipe is one of those trusty dishes I go back to whenever I want something simple, filling, and full of flavor. It feels like a little comfort food celebration in every bite. I hope you enjoy making it as much as I do – and that it becomes a favorite staple in your kitchen too. Don t hesitate to experiment with your favorite veggies and seasonings, but either way, you re in for a winner!

Vegetable Casserole Recipe

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• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This creamy and comforting Vegetable Casserole combines tender broccoli, mixed vegetables, and a cheesy sauce made with cream of mushroom soup, sour cream, and cheddar cheese, all baked to perfection with a buttery Ritz cracker topping. It’s a hearty, homey dish perfect as a nutritious side or a vegetarian main.

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Ingredients

Units USM Scale 1x2x3x

Vegetable Mixture

• 1 small yellow onion, finely diced
• 1 tablespoon butter
• 10.5 oz condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 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

• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/2 teaspoon mustard powder
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon pepper

Topping

• 1 cup Ritz crackers, crushed (about 3/4 sleeve)
• 2 tablespoons melted butter

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Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Sauté onions: In a large pot, melt 1 tablespoon of butter over medium heat. Add the finely diced onion and cook for about 5 minutes until the onions are softened and fragrant.
3. Mix the sauce: Stir in the condensed cream of mushroom soup, milk, sour cream, and the seasonings (garlic salt, salt, mustard powder, Italian seasoning, and pepper) until well combined.
4. Add cheese: Mix in 1 cup of shredded cheddar cheese and stir until the cheese melts evenly into the sauce.
5. Heat vegetables: Add the frozen broccoli and frozen mixed vegetables to the pot. Allow them to heat through until warmed but not overcooked. Remove the pot from heat and let it cool slightly to prevent scrambling the eggs in the next step.
6. Combine eggs and rice: Stir the whisked eggs into the cooled vegetable mixture, then fold in the cooked white rice until everything is well distributed.
7. Prepare casserole dish: Lightly grease a 9 x 13 inch casserole dish and transfer the vegetable and rice mixture to it. Evenly sprinkle the remaining 7 oz of shredded cheddar cheese on top.
8. Bake covered: Cover the casserole with foil or a lid and bake in the preheated oven for 20 minutes to meld flavors and cook through.
9. Prepare topping: While baking, combine the crushed Ritz crackers with 2 tablespoons of melted butter until the crumbs are well coated.
10. Add topping and finish baking: Remove the casserole from the oven, uncover, and sprinkle the buttery cracker mixture evenly over the top. Return to the oven and bake uncovered for an additional 10 minutes, allowing the topping to become golden and crisp.
11. Serve: Remove from the oven and let it sit for a couple of minutes before serving warm for the best flavor and texture.

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Notes

• For best results, use freshly cooked white long grain rice that’s not mushy to keep the casserole texture perfect.
• You can substitute frozen mixed vegetables with fresh ones if preferred; adjust cooking times accordingly.
• If you want a lower fat version, consider using low-fat sour cream and reduced-fat cheddar cheese.
• To make this gluten-free, substitute Ritz crackers with gluten-free breadcrumbs or crushed gluten-free crackers.

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Nutrition

• Serving Size: 1/6 casserole (approx. 1 ¾ cups)
• Calories: 330 kcal
• Sugar: 4 g
• Sodium: 600 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: 110 mg