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Vegetable Casserole

Our Favorite Creamy Vegetable Casserole

This creamy Vegetable Casserole is a comforting and versatile dish, perfect for potlucks or family dinners. It features a rich, cheesy sauce, a mix of frozen vegetables for easy prep, and an irresistibly crunchy, buttery cracker topping. This simple, crowd-pleasing recipe is easy to customize and always a favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 small yellow onion, chopped
  • 1 tablespoon butter
  • 1 (10.5 oz) can of cream of mushroom soup
  • ½ cup milk
  • ½ cup sour cream
  • 2 heaping cups frozen broccoli florets
  • 3 cups frozen mixed vegetables (like a corn, pea, and carrot blend)
  • 8 oz shredded sharp cheddar cheese, divided
  • 2 large eggs, lightly whisked
  • 2 cups cooked white or brown rice
  • ½ teaspoon garlic salt
  • ½ teaspoon salt
  • ½ teaspoon mustard powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon black pepper
  • 1 cup crushed Ritz crackers (about one sleeve)
  • 2 tablespoons melted butter

Equipment

  • 9x13 inch casserole dish
  • Large pot or Dutch oven
  • Small bowl
  • Aluminum foil

Method
 

Instructions
  1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Grease a 9x13 inch casserole dish or a similar 2.5-quart baking dish and set it aside.
  2. Sauté the Onion: In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the chopped yellow onion and sauté for 4-5 minutes, until it softens and becomes fragrant.
  3. Create the Creamy Sauce: Stir in the can of cream of mushroom soup, milk, and sour cream. Continue stirring until the mixture is smooth. Now is the time to add your seasonings: the garlic salt, salt, mustard powder, Italian seasoning, and pepper. Mix it all together.
  4. Melt in the Cheese: Add half of the shredded cheddar cheese (about 1 cup) to the pot. Stir continuously until the cheese is completely melted into the sauce.
  5. Add the Vegetables: Gently mix in the frozen broccoli and the frozen mixed vegetables. Continue to stir over medium heat for a few minutes until the vegetables are heated through. You don't need to thaw them beforehand.
  6. Combine Eggs and Rice: In a small bowl, make sure your eggs are lightly whisked. Fold the whisked eggs and the cooked rice into the vegetable mixture in the pot. Stir until everything is well combined.
  7. Assemble the Casserole: Pour the entire mixture into your prepared casserole dish and spread it out evenly. Sprinkle the remaining 1 cup of cheddar cheese over the top.
  8. First Bake: Cover the dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. The foil helps steam the vegetables and lets the casserole cook through without the top browning too quickly.
  9. Prepare the Topping: While it's baking, combine the crushed Ritz crackers with the 2 tablespoons of melted butter in a small bowl. Toss until the crumbs are evenly coated.
  10. Final Bake: After 20 minutes, carefully remove the foil from the casserole dish. Evenly sprinkle the buttered cracker crumbs over the top. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the topping is golden brown and the casserole is bubbly around the edges. Let it rest for a few minutes before serving.

Notes

To prevent a watery casserole, thaw frozen vegetables and press out excess moisture before use. For a perfect topping, use a mix of coarse and fine cracker crumbs and add it only for the last 10-15 minutes of baking. This recipe is highly customizable: feel free to swap soups, use different cheeses, or add proteins like shredded chicken. The casserole can be assembled up to 24 hours in advance (without the topping) and refrigerated.