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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!

Creamy Vegetable Casserole being scooped up from a casserole dish on a spoon.

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. 

A pot filled with cream sauce and cheese for Vegetable Casserole.

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.

Filling for Vegetable Casserole in a pot and in a 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!

Vegetable Casserole in a white baking dish before and after being baked.

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.

A spoon scooping up Vegetable Casserole from a baking dish.

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A spoon filled with creamy Vegetable Casserole.

Vegetable Casserole

5 from 3 ratings
This Vegetable Casserole is super creamy and easy to make with cream of mushroom soup, fresh or frozen vegetables, and savory rice!

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

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.)
  • 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.

Nutrition

Calories: 501kcal, Carbohydrates: 43g, Protein: 20g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 124mg, Sodium: 1208mg, Potassium: 518mg, Fiber: 5g, Sugar: 4g, Vitamin A: 5599IU, Vitamin C: 38mg, Calcium: 389mg, Iron: 2mg
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12 comments on “Vegetable Casserole”

  1. Making this dish for a work Friendsgiving pot luck. I am making a double batch.

  2. I wanted a recipe that my vegetarian sister would eat at Thanksgiving since she won’t eat turkey. I stumbled upon this one and decided to give it a try before Thanksgiving. I love EVERYTHING about it. The creamy rice, broccoli, and all the other veggies underneath the crunchy, buttery topping make it hard to beat. I mean…do I even need to make a turkey for the rest of us? I want to load up on this dish myself! I’m going to have to make a double batch for Thanksgiving. I know my sister will love it. I think it will become my go-to holiday dish that I bring to our family gatherings! Thank you for making my life easy AND delicious!

    • I am soooo happy to hear that Briana! What a great idea to do a trial run before Thanksgiving. I’m super happy that it worked out well for you, thank you so much for taking the time to leave this review! -Stephanie

  3. This recipe was SO good, it’s officially our new favorite side dish. I think I’ll be making this once a week at least. Thank you so much!

    • I am so happy to hear that Sasha!! My whole family loves this too, my picky eater always manages to eat her veggies this way! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

  4. I can hardly wait to make this delishious sounding recipe! What a great way to incorporate vegetables into your diet!

  5. Hello,

    This looks delicious! Is there a specific type of rice you would recommend for this recipe? Thank you!!

  6. Hello! I looked all over, but I could find what temp to bake this delicious looking casserole at. I’m very excited to try it out! 

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