Vegetable Casserole
This Vegetable Casserole is super creamy and easy to make with cream of mushroom soup, fresh or frozen vegetables, and savory rice.
Equipment
- large pot
- 9 x 13 inch casserole dish
Ingredients
Vegetables and Base
- 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 cups frozen broccoli heaping
- 3 cups frozen mixed vegetables
- 2 large eggs whisked
- 2 cups cooked rice use white long grain rice
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 butter melted
Instructions
Cooking Instructions
- Preheat the oven to 350°.
- Melt the butter in a large pot over medium heat. Add the onions and cook for 5 minutes, until softened.
- Add the cream of mushroom soup, milk, sour cream, and seasonings and stir to combine.
- Add 1 cup of the cheese and stir until melted.
- Add the frozen broccoli and mixed vegetables and allow them to heat through. Remove from heat and let cool slightly.
- Stir in the whisked eggs and cooked rice. Transfer to a lightly greased 9 x 13 inch casserole dish and top with remaining cheese.
- Cover and bake for 20 minutes. Meanwhile, combine the crushed Ritz and melted butter.
- Remove the casserole from the oven and top with crackers. Bake uncovered for 10 minutes. Remove from heat and serve!
Notes
Pro Tips: Cook rice in chicken broth for added flavor. Options include carrots, peas, green beans, corn, cauliflower, mushrooms, spinach, kale. Refrigerate assembled casserole for up to 2 days before baking.
Nutrition
Serving: 1servingCalories: 501kcal
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