Vegetable Casserole
This Vegetable Casserole is creamy and easy to make with cream of mushroom soup, fresh or frozen vegetables, and savory rice.
Equipment
- Large pot
- casserole dish
Ingredients
Vegetables and Base
- 1 small yellow onion finely diced
- 1 tablespoon butter for cooking
- 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 white long grain recommended
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
Preparation Steps
- Preheat 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
I highly recommend cooking your rice in chicken broth for a lot of added flavor. Feel free to use fresh vegetables that are pre-cooked until softened. Crispy fried onions are a great alternative topping option as well.
Nutrition
Serving: 1casseroleCalories: 501kcal
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