Vegetable Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 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
Description
The Vegetable Casserole uses finely diced onion sautéed in butter as a flavor base, combined with a creamy mixture of condensed cream of mushroom soup, milk, sour cream, and seasonings including garlic salt, mustard powder, and Italian herbs. Once the cheese is melted into the sauce, frozen broccoli and mixed vegetables are heated through before mixing in whisked eggs and cooked white long-grain rice. The mixture is transferred to a casserole dish, topped with more cheddar cheese, and baked covered to heat completely and set the mixture. Finally, a crunchy topping of crushed Ritz crackers mixed with melted butter is added and baked uncovered, providing a golden, crispy contrast to the creamy interior.
The casserole serves six and works well as a comforting vegetable main or side dish. It pairs nicely with simple proteins or can be a vegetarian centerpiece when using vegetable broth for cooking rice.
Cooking rice in chicken broth instead of water adds flavor. The recipe allows flexibility in vegetables, supporting fresh or frozen, with fresh needing to be cooked just before adding. Leftovers can be refrigerated for a couple of days and reheated, with additional baking time if it was chilled.
Ingredients
- 1 yellow onion finely diced, small
- 1 tablespoon butter
- 10.5 oz. condensed cream of mushroom soup
- ½ cup milk
- ½ cup sour cream
- 8 oz. cheddar cheese divided, shredded
- 2 broccoli frozen, heaping cups (quantity unspecified
- 3 cups mixed vegetables frozen
- 2 egg whisked, large
- 2 cups rice I use white long grain rice. See notes, cooked
Seasonings
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
Topping
- 1 cup Ritz crackers crushed. (About ¾ sleeve)
- 2 Tablespoons butter melted
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
- Cooking rice in chicken broth or with a bouillon cube enhances flavor significantly.
- You can substitute the condensed soup with homemade cream of mushroom or cream of chicken soup.
- Cheddar cheese varieties like extra sharp or a mix of white and yellow cheddar work well here.
- Frozen vegetables can be used, but fresh vegetables should be steamed until nearly tender before adding.
- Crispy fried onions can replace the Ritz cracker topping for a different texture.
- The casserole can be made ahead, refrigerated up to two days, then baked with extra time if cold.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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