Mixed Vegetable Casserole
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Mixed Vegetable Casserole
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An easy dump-and-bake vegetarian casserole that's hearty enough for dinner or as a flavorful side dish.
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Ingredients
- 2 cups vegetable broth or chicken broth (or sub with water or milk)
- 1 (10.5 ounce) can condensed cream of chicken soup, cream of celery soup, or cream of mushroom soup (I use the Campbell’s Healthy Request variety)
- ¾ teaspoon kosher salt
- ½ teaspoon dried parsley flakes
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup uncooked long grain white rice
- 1 (12.6 ounce) bag frozen baby broccoli florets (or broccoli cuts)
- 2 cups frozen mixed vegetables (a blend of corn, carrots, peas, and green beans)
- 1 cup grated sharp cheddar cheese
- 1 cup coarsely crushed Ritz cracker crumbs tossed with 1 tablespoon of melted butter
- Optional garnish: chopped fresh herbs such as parsley or thyme
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Instructions
- Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, whisk together the broth, condensed soup, salt, parsley, basil, oregano, black pepper, garlic powder, and onion powder.
- Stir in the uncooked rice, frozen broccoli, and frozen mixed vegetables.
- Cover tightly with foil and bake for 55-60 minutes, or until most of the liquid is absorbed and the rice is tender. Use a fork to fluff the rice. If your rice is still too firm after 55 minutes, cover the dish tightly and return it to the oven for 5-10 more minutes. Be careful that you don't overcook the rice or it will become mushy. Sprinkle the cheese and buttered cracker crumbs on top.
- Place the dish about 6-12 inches from the broiler, and broil just until the cheese melts and the cracker crumbs brown on top, about 1 minute. Keep a close eye on it while it’s under the broiler, because the topping can burn quickly.
Notes
- The total cooking time will vary based on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and most of the liquid should be absorbed.
Nutrition Information
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Serving
1/8 of the casserole
Calories
260kcal
(13%)
Carbohydrates
37g
(12%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
19mg
(6%)
Sodium
855mg
(36%)
Potassium
516mg
(15%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
2888IU
(58%)
Vitamin C
43mg
(48%)
Calcium
182mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 260kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 855mg | 36% |
| Potassium | 516mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2888IU | 58% |
| Vitamin C | 43mg | 48% |
| Calcium | 182mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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