Vegetable Casserole
This Vegetable Casserole is creamy and easy to make with mushroom soup, vegetables, and savory rice.
Equipment
- large pot
- Casserole dish
Ingredients
Vegetables and Base
- 1 small yellow onion finely diced
- 1 tablespoon butter
- 10.5 oz condensed cream of mushroom soup
- 0.5 cup milk
- 0.5 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 I use white long grain rice.
Seasonings
- 0.5 teaspoon garlic salt
- 0.5 teaspoon salt
- 0.5 teaspoon mustard powder
- 0.5 teaspoon Italian seasoning
- 0.25 teaspoon pepper
Topping
- 1 cup Ritz crackers crushed (About ¾ sleeve)
- 2 tablespoons butter melted
Instructions
Cooking 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
Rice should be cooked in chicken broth for added flavor. Can use fresh vegetables, steamed until softened. Crispy Fried Onions can also be used as a topping.
Nutrition
Serving: 1casseroleCalories: 501kcal
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