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