Introduction

This comforting vegetable casserole combines creamy mushroom soup, cheddar cheese, and a mix of vibrant frozen vegetables for an easy, hearty meal. Topped with a buttery crunchy cracker crust, it’s perfect as a satisfying side or a cozy main dish.

The dish is a creamy vegetable casserole inside a white round baking dish. It has a thick, golden brown crumbly crust on the top layer that looks crunchy and rough. Inside, there is a creamy mixture filled with small pieces of colorful vegetables like green broccoli, yellow corn, orange carrots, green beans, and peas mixed with a soft, cheesy sauce. A silver spoon is scooping out a portion, showing the creamy, smooth texture mixed with the tender vegetables. The dish sits on a white marbled surface, with the spoon's edge partly resting on the crust and the creamy layer below. Photo taken with an iphone --ar 4:5 --v 7

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 rice (white long grain recommended)
½ teaspoon garlic salt
½ teaspoon salt
½ teaspoon mustard powder
½ teaspoon Italian seasoning
¼ teaspoon pepper
1 cup Ritz crackers (crushed, about ¾ sleeve)
2 tablespoons melted butter

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Melt the butter in a large pot over medium heat. Add the diced onions and cook for about 5 minutes until softened.
Step 3: Stir in the cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper until well combined.
Step 4: Add 1 cup of shredded cheddar cheese and stir until melted into the mixture.
Step 5: Add the frozen broccoli and mixed vegetables to the pot. Cook just until heated through, then remove from heat and let cool slightly.
Step 6: Stir in the whisked eggs and cooked rice until evenly combined.
Step 7: Transfer the mixture into a lightly greased 9 x 13 inch casserole dish. Sprinkle the remaining cheese evenly on top.
Step 8: Cover the casserole and bake for 20 minutes.
Step 9: While the casserole bakes, combine the crushed Ritz crackers with the melted butter.
Step 10: Remove the casserole from the oven, evenly sprinkle the cracker topping over the surface, and bake uncovered for another 10 minutes until the topping is golden and crispy.
Step 11: Remove from oven and let cool slightly before serving. Enjoy!

Tips & Variations

For a dairy-free version, substitute the sour cream and cheese with plant-based alternatives and use a dairy-free cream of mushroom soup.
You can swap the frozen mixed vegetables with fresh veggies or your favorite combination of seasonal produce.
Add cooked chicken or turkey for extra protein and turn this into a full meal.
If you prefer a crunchier topping, add a handful of grated Parmesan to the cracker mixture.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or place the casserole dish in a 350°F oven until heated through. For best texture, add a fresh sprinkle of crushed crackers before reheating.

How to Serve

The dish is presented in a white ceramic baking dish with a close-up focus on the creamy casserole. The base layer consists of a rich, thick white sauce mixed with soft chunks of vegetables including peas, corn, and green beans, all evenly spread throughout. On top of this creamy vegetable mix, there are crisp, golden-brown fried onion strings scattered across the surface. Small green parsley leaves are sprinkled liberally, adding a fresh green contrast. The casserole shows a mixture of textures with soft, creamy vegetables and crunchy onion toppings sitting close to the edges of the dish. The background is a white marbled surface with a bit of green parsley visible beside the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. Just steam or sauté them lightly before adding to the casserole to ensure they cook evenly and aren’t too watery.

Is it necessary to use rice in this casserole?

The rice adds a comforting texture and bulk to the dish, but you can substitute cooked quinoa or omit it entirely for a lower-carb option.

Creamy Vegetable Casserole with Cheddar, Rice, and Ritz Cracker Topping Recipe

Print Recipe

★★★★★

4.8 from 113 reviews

A creamy and comforting Vegetable Casserole loaded with tender broccoli, mixed vegetables, rice, and a cheesy mushroom sauce, topped with a buttery Ritz cracker crust. This easy-to-make baked dish is perfect as a hearty side or a satisfying vegetarian main.

Author: Marco
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 to 8 servings 1x
Category: Casserole
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetable Casserole 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 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: Preheat your oven to 350°F to ensure it’s ready for baking the casserole.
Sauté Onions: In a large pot over medium heat, melt 1 tablespoon of butter. Add the finely diced yellow onions and cook for about 5 minutes until they soften and become translucent.
Prepare Sauce: Stir in the condensed cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper. Mix thoroughly to combine flavors.
Add Cheese: Add 1 cup of the shredded cheddar cheese to the sauce and stir continuously until the cheese melts completely and the sauce is smooth.
Incorporate Vegetables: Add the frozen broccoli and mixed vegetables to the sauce mixture, cooking until the vegetables are heated through but still maintain some texture. Remove the pot from heat and let it cool slightly.
Combine Eggs and Rice: Stir in the whisked eggs and the cooked white long grain rice into the slightly cooled vegetable and cheese mixture until well combined.
Assemble Casserole: Lightly grease a 9 x 13 inch casserole dish. Transfer the vegetable and rice mixture into the dish and spread it evenly. Sprinkle the remaining 7 oz. of shredded cheddar cheese on top.
Bake Covered: Cover the casserole dish and bake in the preheated oven for 20 minutes to cook through and meld the flavors.
Prepare Topping: While baking, mix the crushed Ritz crackers with the 2 tablespoons of melted butter to create a crispy, buttery topping.
Add Topping and Finish Baking: Remove the casserole from the oven, sprinkle the buttery cracker mixture evenly over the top, and bake uncovered for an additional 10 minutes until the topping is golden and crispy.
Serve: Take the casserole out of the oven and allow it to cool slightly before serving. Enjoy your warm, comforting vegetable casserole!

Notes

Use white long grain rice for the best texture in this casserole.
You can substitute frozen mixed vegetables with fresh or other frozen vegetables of your choice.
Allow the mixture to cool slightly before adding eggs to prevent scrambling.
The casserole can be made ahead and refrigerated before baking; add an extra 5-10 minutes to baking time if baking from cold.
For a spicier kick, add a pinch of cayenne pepper or paprika to the seasoning mix.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.

Keywords: vegetable casserole, broccoli casserole, cheesy vegetable bake, comfort food, vegetarian casserole