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Vegetable Casserole Recipe

Vegetable Casserole Recipe
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★★★★★

5.2 from 9 reviews

This hearty Vegetable Casserole combines creamy mushroom soup, cheddar cheese, and a medley of vibrant frozen vegetables baked to perfection with a crispy cracker topping. Ideal as a comforting main dish or a wholesome side, it’s simple to prepare and packed with flavor.

Ingredients

Scale

Vegetables & Cheese

  • 1 small yellow onion (finely diced)
  • 2 heaping cups frozen broccoli
  • 3 cups frozen mixed vegetables
  • 8 oz. shredded cheddar cheese (divided)

Dairy & Condiments

  • 1 tablespoon butter
  • 10.5 oz. condensed cream of mushroom soup
  • ½ cup milk
  • ½ cup sour cream
  • 2 large eggs (whisked)

Grains & Crackers

  • 2 cups cooked rice (white long grain rice)
  • 1 cup Ritz crackers (crushed, about ¾ sleeve)
  • 2 tablespoons melted butter

Seasonings

  • ½ teaspoon garlic salt
  • ½ teaspoon salt
  • ½ teaspoon mustard powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon pepper

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the casserole evenly.
  2. Sauté Onions: Melt 1 tablespoon of butter in a large pot over medium heat, then add the finely diced yellow onion and cook for about 5 minutes until softened and translucent.
  3. Combine Creamy Ingredients & Seasonings: Stir in the condensed cream of mushroom soup, milk, sour cream, garlic salt, regular salt, mustard powder, Italian seasoning, and pepper until fully combined to create a creamy and flavorful base.
  4. Melt Cheese: Add 1 cup of shredded cheddar cheese to the mixture and stir continuously until the cheese is completely melted and incorporated.
  5. Add Vegetables: Mix in the frozen broccoli and frozen mixed vegetables, allowing them to heat through gently in the pot. Once warmed, remove the pot from heat and let the mixture cool slightly.
  6. Incorporate Eggs and Rice: Stir in the whisked eggs and cooked long grain white rice thoroughly to combine all ingredients uniformly.
  7. Assemble Casserole: Pour the mixture into a lightly greased 9×13 inch casserole dish, then sprinkle the remaining 7 oz. (approximately) shredded cheddar cheese evenly over the top.
  8. Bake Covered: Cover the casserole with foil and bake in the preheated oven for 20 minutes to allow the flavors to meld and the casserole to cook through.
  9. Prepare Cracker Topping: While baking, mix crushed Ritz crackers with 2 tablespoons of melted butter until well coated, creating a buttery crunchy topping.
  10. Add Topping & Bake Uncovered: After 20 minutes, remove the casserole from the oven, sprinkle the buttery cracker mixture evenly over the top, remove the foil, and bake uncovered for an additional 10 minutes for a golden, crispy finish.
  11. Serve: Remove the casserole from the oven, allow it to cool slightly, then serve warm as a delicious main dish or side.

Notes

  • For best results, use freshly cooked white long grain rice rather than instant rice to maintain texture.
  • You can substitute frozen mixed vegetables with fresh veggies like carrots, peas, and corn if preferred.
  • To add protein, consider mixing in cooked diced chicken or turkey.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.
  • For a lower-fat version, substitute sour cream with Greek yogurt and use reduced-fat cheese.

Nutrition

Keywords: vegetable casserole, cheesy vegetable bake, frozen vegetable casserole, easy casserole recipe, comfort food, vegetarian casserole

Find it online: https://cheframiflavor.com/vegetable-casserole-recipe/