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
