Vegetable Casserole
User Reviews
5.0
84 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
6 people
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Calories
501 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Vegetable Casserole
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This Vegetable Casserole is super creamy and easy to make with cream of mushroom soup, fresh or frozen vegetables, and savory rice!
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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
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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
- Make Ahead Method
- The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.
- 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!
- 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.
Nutrition Information
Show Details
Calories
501kcal
(25%)
Carbohydrates
43g
(14%)
Protein
20g
(40%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
124mg
(41%)
Sodium
1208mg
(50%)
Potassium
518mg
(15%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
5599IU
(112%)
Vitamin C
38mg
(42%)
Calcium
389mg
(39%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 43g | 14% |
| Protein | 20g | 40% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 124mg | 41% |
| Sodium | 1208mg | 50% |
| Potassium | 518mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 5599IU | 112% |
| Vitamin C | 38mg | 42% |
| Calcium | 389mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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