Creamy Vegetable Rice Casserole with Cheddar and Ritz Crackers Recipe
This comforting Vegetable Casserole is a creamy, cheesy, and hearty dish perfect for a wholesome family meal. Combining tender broccoli, mixed vegetables, and rice with a savory cream of mushroom soup base, it’s topped with a crunchy Ritz cracker crust for the perfect texture contrast. Easy to prepare and baked to golden perfection, this casserole makes a satisfying dinner or side dish that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetable Casserole 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 white long grain rice
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
- 1 cup Ritz crackers, crushed (about ¾ sleeve)
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to warm up while preparing the casserole.
- Sauté the onions: Melt 1 tablespoon of butter in a large pot over medium heat. Add the finely diced onion and cook for about 5 minutes until they are soft and translucent, which enhances their sweetness and flavor.
- Combine wet ingredients and seasonings: Stir in the condensed cream of mushroom soup, ½ cup milk, ½ cup sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper. Mix well to create a creamy, flavorful base.
- Add cheese: Add 1 cup of the shredded cheddar cheese to the pot and stir continuously until it melts smoothly into the mixture, enriching the sauce with a cheesy flavor.
- Incorporate vegetables: Add the frozen broccoli and frozen mixed vegetables directly into the pot. Allow them to heat through, stirring occasionally, then remove from heat and let the mixture cool slightly to avoid scrambling the eggs.
- Mix in eggs and rice: Stir the whisked eggs and cooked white rice into the slightly cooled vegetable mixture. This binds the casserole together and adds texture and substance.
- Prepare for baking: Transfer the whole mixture into a lightly greased 9 x 13 inch casserole dish. Evenly sprinkle the remaining 7 oz. of shredded cheddar cheese over the top.
- Bake covered: Cover the casserole and bake in the preheated oven for 20 minutes to let the flavors meld and the dish heat through evenly.
- Prepare topping: While the casserole bakes, combine the crushed Ritz crackers with 2 tablespoons of melted butter, mixing until the crumbs are fully coated.
- Add topping and finish baking: Remove the casserole from the oven and spread the buttered cracker crumbs evenly over the top. Return to oven uncovered and bake for an additional 10 minutes until the topping is golden and crisp.
- Serve: Remove from oven, let cool slightly, and serve warm for a delightful, creamy, and crunchy vegetable casserole experience.
Notes
- For rice, use cooked white long grain rice for the best texture; leftover rice works well.
- You can substitute cream of mushroom soup with a homemade white sauce if desired.
- Feel free to swap vegetables based on preference or seasonal availability.
- This casserole can be made ahead and refrigerated before baking; just increase baking time slightly if cooking from cold.
- To make it vegetarian, ensure the soup and other processed ingredients are vegetarian-friendly.
Keywords: vegetable casserole, broccoli casserole, cheesy vegetable bake, easy dinner casserole, rice casserole, comfort food, baked vegetable dish
