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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!

Be sure to try my Chicken Broccoli Rice Casserole recipe next!

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 18 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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63 comments on “Vegetable Casserole”

  1. I made this recipe but added shredded chicken. It came out Perfect👌❣️

  2. Subbed the sour cream for plain Greek yogurt to up the protein. 10/10!

  3. This was sooooo good and very easy to make. My whole family loved it, even my picky teenager.

  4. I made this with fresh steamed veggie’s. Loved it! Definitely a keeper.

  5. Oh my goodness, this is so yummy! Easy ingredients, easy to prepare, and so comforting to eat. This will be a monthly meal 😊 thank you!!

  6. Would this work with the California frozen vegetable mix? And just add canned or frozen corn to the mix?

    • Hi Stephanie! This recipe uses 3 cups of frozen mixed vegetables, so the California frozen vegetable mix is perfect, with or without corn added to it! 🙂 Whatever you prefer- enjoy!

  7. Hi this looked so good, didn’t have any mushroom or chicken soup but I did have a can of sausage and gravy, hope it works as well. Using this as main dish for dinner tonight. 

  8. Does this freeze well after it’s cooked?  I had some left over from Thanksgiving dinner and I don’t want to waste it.

  9. Thinking of bringing this dish to Thanksgiving family dinner. Did a trial run last night and really liked it. We like things a little spicy here in Texas and was thinking of adding a small can of green chilis. What do you think?

  10. Do you think Muenster would go well with this? This looks delicious but I don’t have any cheddar on hand. Very pregnant and do not want to go to the store. Haha!

    • Hi Stephanie! Muenster cheese does melt well, so I think it would be a good candidate if it’s all that you have! (I don’t blame you for wanting to skip a store run!)

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