Get my Cookbooks! Vegetable Casserole
This Vegetable Casserole is super creamy and easy to make! Cream of mushroom soup and a buttery Ritz cracker topping gives us that classic casserole flavor and consistency, along with a variety of vegetables and savory rice!
Be sure to try my Chicken Broccoli Rice Casserole recipe next!
Vegetable Casserole
There is no better side dish recipe or meatless meal than this one! The list of vegetables that can be used in this casserole is pretty much endless, and I love the convenience of using frozen veggies! (Although fresh vegetables can be used as well.)
Cream of mushroom soup and that crunchy Ritz cracker topping gives us that classic casserole vibe, which I love. (Feel free to make this with my homemade cream of mushroom or cream of chicken soup as well!)
The sauce is super creamy, and the savory bites of delicious rice throughout this casserole make it all complete!
Bonus: This is easy to make up to 2 days ahead of time!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Melt butter in a large pot and add onions. Soften for 5 minutes, then add cream of mushroom soup, milk, sour cream, and seasonings. Stir to combine and heat through. Stir in 1 cup of cheese and let it melt.
Add broccoli and mixed vegetables. Stir to combine and heat through. Remove from heat and let it cool slightly. Stir in whisked eggs and cooked rice. Transfer to a greased 9 x 13-inch baking dish.
Top with remaining cheese. Cover and bake at 350 ° for 20 minutes. Remove and top with melted butter/Ritz cracker combo. Bake uncovered for 10 minutes. Serve!
Make Ahead Method
- 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.
Pro Tips
- 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 there.)
- Crispy Fried Onions make a great alternative topping option as well!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 9 x 13 inch casserole dish
- Rice cooker
- Box Cheese Grater– cheese grated from a block at home will melt and taste much better than packaged shredded cheese.
Try These Next
-
- Steak Fajitas
-
- Chicken Pot Pie
-
- Broccoli Cheese Soup
-
- Chicken Broccoli Rice Casserole
-
- Chicken Enchiladas
-
- Baked Ravioli
Get My Free E-Book!
- I’ve got a FREE e-Book with 7 super popular dinner recipes! Click here to join my email list and I’ll send your e-Book right over!
- And be sure to follow me on Instagram, Pinterest, & Facebook!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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 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
- 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
- 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!
Make Ahead Method
- 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.
The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.
Hello Stephanie! I have already tried the amazing beefaroni and looked on your page to see what I can make with leftover rice and frozen vegetables. I found this simple yet so original recipe and made it right away. Very tasty, very fast and a budget meal too. This is going in my recipe book too! Thank you Stephanie and bravo!
Hey Sia!! WOW you definitely landed on the best recipe to use up that rice and those veggies! I am so happy to hear that you enjoyed it!! Thank you so much for taking the time to leave a review, I REALLY appreciate it!! 🙂 -Stephanie
Do you have to use the rice?
Hi Regina! Yes, the liquid in this recipe was based around the rice absorbing a certain amount. ❤️
Absolutely love this recipe, it’s a go to at our house!
I’m so happy to hear that Chelsea, excellent! Thank you so much for taking the time to leave a review, you’re the BEST! 🙂 -Stephanie
So delicious! I am not a particularly great cook and my daughter-in-law (who can work long hours) is vegetarian.
This recipe hit the spot with the whole family – I am getting requests to make this again (and add things like chopped cashews in the topping).
Thank you so much, Cozy Cook!!
You’re very welcome Barb!!! I’m so happy it was such a success and you’re getting requests to make it again! Nice work! Thanks so much for taking the time to leave a comment💗
Easy, budget-friendly, and cozy. All the things I wanted out of this recipe. Thank you!
Yes! That’s what I love about it too! Thanks so much for the great comments Rachel, I’m so happy it was such a success!❤️
Hello. If I choose not to do the cracker topping, do I still bake an additional 10 mins. If so, covered or uncovered? Thanks!
Hi Amie! You can still bake it for an additional 10 minutes, you can leave it covered! 🙂
Absolutely love it!