The Cozy Cookbook is here! 
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
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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.
CAN you use INSTANT rice?? Please answer quickly as I want to makes it tomorrow. Thanks so much.
I don’t recommend using instant rice, I recommend white long grain rice for this. ❤️
I am making this for a friend. Can I make ahead, then can friend reheat?
Thank you
You can absolutely freeze and reheat, but it’s not a good candidate for canning as it contains dairy.
can you make this without the eggs. As I am allegic to eggs.
Yes you can! 🙂
Hello! We are so excited to try this recipe but we want to sub the rice for frozen hash browns… would that work?
Hi Paige! The liquid and process for this recipe is designed specifically for using rice, I don’t think hash browns would work interchangeably. But I do have this Hash Brown Casserole recipe that has fairly similar ingredients, you could add veggies to it! 🙂
Could the cream of mushroom soup be replaces with some other cream soup such as cream of onion? Thanks.
Hi Tom, cream of onion soup could be used in this, yes!
It was the party FAV!
YAHOO
I’m sooo happy to hear that Christine!!! Thank you so much for the review!! -Stephanie
Hi, I love all your recipes, however 8 oz of shredded cheese is 1 cup so maybe instead of just one cup you should say 1 1/2 cups so you have leftover to sprinkle on top otherwise you use all the cheese to add in step 4.
Hi Brenda! 8 liquid ounces equals 1 cup, but an 8 oz. block of cheese doesn’t equal 1 cup of shredded cheese. (If you shred an 8 ounce block of cheese, you wouldn’t be able to get it to fit in a cup.) For this recipe, you shred the block and take about 1 cup of that and save the rest for later. I hope that helps, I’m glad that you are enjoying the recipes! ❤️
Loved it, loved it, loved it 😍
What a delicious recipe this was ..a great idea to eat vegetables
I’m so happy that you enjoyed it Marika!! Thank you so much for taking the time to leave a review, I really appreciate it! 🙂 -Stephanie
Hello. Is there a way to cook this in a crockpot overnight?
HI Jacklyn! I don’t recommend cooking rice in the crock pot as it becomes very sticky and starchy. It can also become overcooked easily as crock pots vary in terms of heat.
Looks wonderful! Would the consistency change if I used cauliflower rice instead of regular rice? Thank you!
Hi Liz, I haven’t made this with cauliflower rice, but someone a few comments below yours has, this is what they said (they really enjoyed it): “I used Trader Joe’s roasted corn and 2 of their stir fried riced cauliflower medley which also had veggies in them. Would’ve loved to have used rice. I love rice but it spikes my blood sugar. So I only indulge on the weekends. I also added some fresh mushrooms which I cooked with the sliced onions. Did not dice. Instead of the Ritz crackers I used crispy fried onions instead. Once everything was prepped, and the mushroom soup mixture with the cheese was cooked through, nice and bubbly, I just threw in all the cooked veggies, except for the riced cauliflower, stirred to blend, took it off the burner and let it cool and then added the egg and cooked rice cauliflower and mixed again, threw it all in a casserole dish, topped with more cheese and baked per the recipe instructions. “
Needed a quick vegetarian dinner for unexpected guests. It was delicious! Thank you
Susan
I’m so happy you liked it Susan! Definitely my go to vegetarian option for some of my vegetarian friends. Thanks so much for taking the time to leave a review!💖