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A spoon filled with creamy Vegetable Casserole.
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Vegetable Casserole

This Vegetable Casserole is super creamy and easy to make with cream of mushroom soup, fresh or frozen vegetables, and savory rice!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 6 people
Calories: 501kcal
Author: Stephanie

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 I use white long grain rice. See notes.

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 melted butter
US Customary - Metric

Instructions

  • 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

Pro Tips
  • Rice: I highly recommend cooking your rice in chicken broth for a lot of added flavor. You can also add 1 chicken bouillon cube to the water.
  • Cream of Mushroom Soup: Feel free to make this with my homemade cream of mushroom soup recipe or my cream of chicken soup recipe. (Both are great in this.)
  • Cheese: I use Cracker Barrel Extra Sharp Yellow cheese for this casserole. A combination of white cheddar and yellow is great too.
  • Veggie Options: Great options for this casserole include carrots, peas, green beans, corn, cauliflower, mushrooms, spinach, kale, and more.
  • Using Fresh Vegetables: Fresh vegetables should be steamed or cooked until softened before adding them in. (Not too cooked through, but about 90% of the way.)
  • Crispy Fried Onions make a great alternative topping option as well!
Make Ahead Method
  • Assemble the casserole as outlined and top with cheese. Refrigerate for up to 2 days. Let it sit out for 30 minutes prior to baking, or add about 10-15 minutes to the covered baking time.
The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 501kcal | Carbohydrates: 43g | Protein: 20g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 1208mg | Potassium: 518mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5599IU | Vitamin C: 38mg | Calcium: 389mg | Iron: 2mg