Description
A comforting Vegetable Casserole that combines creamy mushroom soup, mixed vegetables, cheddar cheese, and rice, baked to perfection with a crispy cracker topping. Perfect for a wholesome family meal or potluck dish.
Ingredients
Scale
Vegetable Casserole
- 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 rice (white long grain rice recommended)
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 to prepare 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 softened and translucent.
- Combine Creamy Base: Stir in the condensed cream of mushroom soup, milk, sour cream, and all seasonings (garlic salt, salt, mustard powder, Italian seasoning, and pepper) until well combined.
- Melt Cheese: Add 1 cup of shredded cheddar cheese to the mixture and stir until the cheese has melted completely.
- Add Vegetables: Mix in the frozen broccoli and frozen mixed vegetables. Allow them to heat through in the pot, then remove from heat and let cool slightly.
- Incorporate Eggs and Rice: Stir in the whisked eggs and cooked rice to the vegetable mixture until evenly combined.
- Prepare Casserole Dish: Transfer the mixture to a lightly greased 9 x 13 inch casserole dish. Sprinkle the remaining shredded cheddar cheese on top.
- Initial Bake: Cover the casserole dish and bake in the preheated oven for 20 minutes to set the casserole and melt the cheese topping.
- Prepare Cracker Topping: While the casserole bakes, combine the crushed Ritz crackers with melted butter to create a crispy topping.
- Add Topping and Final Bake: Remove the casserole from the oven and evenly spread the cracker topping over it. Bake uncovered for an additional 10 minutes to crisp the topping.
- Serve: Remove the casserole from the oven, let it cool briefly, then serve warm and enjoy!
Notes
- Rice: For extra flavor, cook the rice in chicken broth or add 1 chicken bouillon cube to the water.
- Cream of Mushroom Soup: Substitute with homemade cream of mushroom or cream of chicken soup if preferred.
- Cheese: Use Cracker Barrel Extra Sharp Yellow cheddar or a mix of white and yellow cheddar cheese for best taste.
- Vegetables: This casserole is versatile; swap in carrots, peas, green beans, corn, cauliflower, mushrooms, spinach, kale, or other vegetables you like.
- Fresh Vegetables: If using fresh vegetables, steam or cook them until about 90% tender before adding.
- Topping Alternative: Crispy fried onions can be used instead of crackers for a delicious crunchy topping.
- Make Ahead: Assemble the casserole, top with cheese, and refrigerate up to 2 days. Before baking, let sit at room temperature for 30 minutes and increase baking time covered by 10-15 minutes.
