Description
A comforting and creamy vegetable casserole featuring a blend of frozen broccoli and mixed vegetables baked with rice, cheddar cheese, and a rich mushroom soup sauce, topped with a buttery Ritz cracker crust for a satisfying crunch.
Ingredients
Scale
Main Ingredients
- 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 white long grain rice
- 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: Set your oven to 350°F (175°C) and allow it to heat while you prepare the casserole mixture.
- Cook onions: Melt 1 tablespoon of butter in a large pot over medium heat. Add the finely diced onion and cook for about 5 minutes, stirring occasionally, until they become soft and translucent.
- Mix wet ingredients and seasonings: To the onions, add the condensed cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper. Stir thoroughly until all ingredients are well combined.
- Add cheese: Stir in 1 cup of the shredded cheddar cheese into the mixture until it melts evenly into the sauce.
- Combine vegetables: Add the frozen broccoli and mixed vegetables to the pot. Stir and allow them to heat through completely. Once heated, remove the pot from heat and let the mixture cool slightly.
- Add eggs and rice: Stir in the whisked eggs and cooked white long grain rice until evenly incorporated.
- Transfer and top with cheese: Grease a 9 x 13 inch casserole dish lightly and pour in the vegetable and rice mixture. Spread it evenly then sprinkle the remaining shredded cheddar cheese on top.
- Bake covered: Cover the casserole dish with foil and bake in the preheated oven for 20 minutes.
- Prepare cracker topping: While the casserole bakes, combine the crushed Ritz crackers with 2 tablespoons melted butter until well coated.
- Add topping and finish baking: Remove the casserole from the oven, uncover, and evenly sprinkle the cracker topping over the cheese layer. Return the casserole to the oven and bake uncovered for an additional 10 minutes to achieve a golden, crispy topping.
- Serve: Remove from oven and allow to cool slightly before serving. Enjoy your creamy, cheesy vegetable casserole!
Notes
- Use white long grain rice cooked ahead and cooled for best texture.
- You can substitute the cream of mushroom soup with a homemade mushroom sauce for a fresher taste.
- For a gluten-free version, substitute Ritz crackers with gluten-free cracker crumbs.
- Feel free to add other frozen vegetables like peas or carrots to your preference.
- This casserole can be prepared a day ahead and refrigerated before baking to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: vegetable casserole, creamy vegetable bake, broccoli casserole, cheddar cheese casserole, comfort food, easy casserole recipe
