Go Back
–+ servings
Vegetable Casserole

Creamy Vegetable Casserole That Everyone Will Love

This creamy vegetable casserole is a comforting, meatless dish that strikes the perfect balance between rice, cheese, and veggies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 medium Yellow Onion Adds flavor and aroma; substitute with shallots for a milder taste.
  • 2 tablespoons Butter Perfect for sautéing; can replace with olive oil for a dairy-free version.
  • 1 can Condensed Cream of Mushroom Soup Provides creaminess; swap with homemade béchamel for a healthier option.
  • 1 cup Milk Enhances creaminess; use plant-based milk for a dairy-free dish.
  • 1 cup Sour Cream Adds tang; Greek yogurt is a healthy substitution.
  • 1 cup Shredded Cheddar Cheese Main source of flavor; can replace with mozzarella or a dairy-free cheese.
  • 1 cup Frozen Broccoli Offers nutrition; fresh broccoli can be used if steamed.
  • 2 cups Frozen Mixed Vegetables A mix that adds texture; substitute with seasonal fresh vegetables.
  • 2 large Eggs Acts as a binding agent; use flaxseed meal mixed with water for a vegan option.
  • 3 cups Cooked White Long Grain Rice The base of the casserole; brown rice can be used.
  • to taste Garlic Salt Enhances flavor.
  • to taste Salt Enhances flavor.
  • to taste Mustard Powder Enhances flavor.
  • to taste Italian Seasoning Enhances flavor.
  • to taste Black Pepper Enhances flavor.
For the Topping
  • 1 cup Ritz Crackers Adds a crunch; swap for panko breadcrumbs for a gluten-free option.
  • 2 tablespoons Melted Butter Provides richness; use olive oil as a lighter alternative.
  • Fresh Parsley Optional garnish for freshness; substitute with other herbs.

Equipment

  • Oven
  • Casserole dish
  • large pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or cooking spray.
  2. In a large pot over medium heat, melt 2 tablespoons of butter. Add diced yellow onion and sauté for about 5 minutes until soft and translucent.
  3. Stir in canned cream of mushroom soup, 1 cup of milk, and 1 cup of sour cream. Add garlic salt, mustard powder, Italian seasoning, and black pepper to taste. Cook for another 2–3 minutes until smooth and slightly bubbly.
  4. Fold in 1 cup of frozen broccoli and 2 cups of frozen mixed vegetables. Heat through for about 5 minutes, then incorporate 2 whisked eggs and 3 cups of cooked rice, mixing until evenly distributed.
  5. Pour the mixture into the prepared casserole dish, spreading it evenly. Sprinkle 1 cup of shredded cheddar cheese on top.
  6. Cover with aluminum foil and bake for 20 minutes.
  7. Remove the foil and combine crushed Ritz crackers with 2 tablespoons of melted butter. Sprinkle over the casserole and return to the oven for an additional 10 minutes until golden brown.
  8. Once baked, remove the casserole from the oven and let it rest for about 5 minutes before serving. Garnish with fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

You can prepare the casserole ahead of time and pop it in the oven when it's time to eat. The casserole also freezes wonderfully.

Tried this recipe?

Let us know how it was!