Vegetable Casserole Recipe
Introduction
This comforting vegetable casserole is a creamy, cheesy dish packed with nutritious frozen vegetables and tender rice. Easy to prepare and perfect for a family meal, it combines warming flavors and a crunchy topping for a satisfying dinner.
Ingredients
- 1 small yellow onion
- 1 tablespoon butter
- 10.5 oz cream of mushroom soup
- ½ cup milk
- ½ cup sour cream
- 2 heaping cups frozen broccoli
- 3 cups frozen mixed vegetables
- 8 oz shredded cheddar cheese
- 2 large eggs
- 2 cups cooked rice
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
- 1 cup crushed Ritz crackers for topping
- 2 tablespoons melted butter for topping
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large pot, melt 1 tablespoon of butter over medium heat and sauté the chopped onion until softened.
- Step 3: Stir in the cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper until the mixture is well combined.
- Step 4: Add 1 cup of shredded cheddar cheese to the pot and stir until the cheese melts into the sauce.
- Step 5: Mix in the frozen broccoli and frozen mixed vegetables, cooking until they are heated through.
- Step 6: Whisk the eggs and then stir them along with the cooked rice into the vegetable mixture until fully incorporated.
- Step 7: Transfer the mixture into a greased casserole dish and sprinkle the remaining 7 oz of shredded cheddar cheese on top.
- Step 8: Cover the casserole dish with foil and bake for 20 minutes.
- Step 9: While the casserole bakes, combine the crushed Ritz crackers with melted butter. After 20 minutes, remove the foil and sprinkle this crumb topping evenly over the casserole.
- Step 10: Return the casserole to the oven uncovered and bake for an additional 10 minutes or until the topping is golden brown and crispy.
Tips & Variations
- For added protein, try mixing in cooked chicken or turkey before baking.
- You can substitute cream of mushroom soup with cream of celery or chicken soup for a different flavor.
- If you prefer fresh vegetables, steam broccoli and mixed veggies lightly before adding to ensure they cook evenly in the casserole.
- Use whole-grain crackers or panko breadcrumbs for a different but equally delicious topping texture.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave or oven until warmed through. Avoid freezing, as the texture of the vegetables and sauce may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh broccoli and mixed vegetables. Lightly steam or sauté them before adding to the casserole to ensure they cook evenly during baking.
Is this casserole suitable for meal prep?
Absolutely. It reheats well and can be portioned into containers for easy lunches or dinners during the week.
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Vegetable Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and hearty Vegetable Casserole featuring a creamy blend of mushrooms, sour cream, cheddar cheese, and a medley of frozen vegetables baked to perfection with a crispy Ritz cracker topping.
Ingredients
Scale
Main Ingredients
- 1 small yellow onion, chopped
- 1 tablespoon butter
- 10.5 oz cream of mushroom soup
- ½ cup milk
- ½ cup sour cream
- 2 heaping cups frozen broccoli
- 3 cups frozen mixed vegetables
- 8 oz shredded cheddar cheese, divided
- 2 large eggs, whisked
- 2 cups cooked rice
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
Topping
- 1 cup crushed Ritz crackers
- 2 tablespoons melted butter
Instructions
- Preheat 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 chopped yellow onion and sauté until the onions are softened and translucent, about 3-5 minutes.
- Create Creamy Base: Stir in the cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper into the pot until the mixture is well combined and smooth.
- Add Cheese: Add 1 cup of shredded cheddar cheese to the creamy mixture and stir until the cheese melts fully, creating a rich and cheesy base.
- Add Vegetables: Mix in the frozen broccoli and frozen mixed vegetables. Cook and stir until the vegetables are heated through evenly.
- Incorporate Eggs and Rice: Stir in the whisked eggs and cooked rice, ensuring they are fully combined into the vegetable and cheese mixture.
- Transfer to Dish: Grease a casserole dish, then pour the mixture into it. Spread evenly and top with the remaining shredded cheddar cheese.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Add Topping: While baking, combine the crushed Ritz crackers with 2 tablespoons of melted butter. After 20 minutes, remove the foil and sprinkle the cracker topping evenly over the casserole.
- Bake Uncovered: Return the casserole to the oven and bake uncovered for an additional 10 minutes, or until the topping is golden brown and crispy.
Notes
- Ensure vegetables are thawed slightly or heated to avoid cold spots in the casserole.
- You can substitute cream of mushroom soup with cream of celery or chicken soup if preferred.
- For a vegetarian version, confirm that the soup is vegetarian-friendly or substitute accordingly.
- Leftovers can be refrigerated and reheated within 3 days.
- Adding cooked chicken or turkey can make this casserole non-vegetarian for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: vegetable casserole, creamy vegetable bake, cheese and rice casserole, comforting dinner, easy casserole recipe
