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Vegetable Casserole

This Vegetable Casserole is super creamy and easy to make with cream of mushroom soup, fresh or frozen vegetables, and savory rice!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 people
Calories: 501 kcal
Course: Side Dish , Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350°.
  2. Melt the butter in a large pot over medium heat. Add the onions and cook for 5 minutes, until softened.
  3. Add the cream of mushroom soup, milk, sour cream, and seasonings and stir to combine.
  4. Add 1 cup of the cheese and stir until melted.
  5. Add the frozen broccoli and mixed vegetables and allow them to heat through. Remove from heat and let cool slightly.
  6. Stir in the whisked eggs and cooked rice. Transfer to a lightly greased 9 x 13 inch casserole dish and top with remaining cheese.
  7. Cover and bake for 20 minutes. Meanwhile, combine the crushed Ritz and melted butter.
  8. 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

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

% 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.