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.
Ingredients
Units
Scale
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
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- 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.
- 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.
- Add cheese: Mix in 1 cup of shredded cheddar cheese and stir until the cheese melts evenly into the sauce.
- 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.
- 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.
- 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.
- 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.
- Prepare topping: While baking, combine the crushed Ritz crackers with 2 tablespoons of melted butter until the crumbs are well coated.
- 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.
- Serve: Remove from the oven and let it sit for a couple of minutes before serving warm for the best flavor and texture.
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.
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
