This might be the coziest, most comforting dinner you whip up on a busy night—my Creamy Vegetable Casserole Recipe is exactly that kind of dish. It's packed with veggies, rich and cheesy, and comes together faster than you’d think!
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Why You'll Love This Recipe
I've made this creamy vegetable casserole more times than I can count, and every time it feels like a warm hug on a cold day. It’s one of those dishes you can trust to satisfy picky eaters while sneaking in wholesome veggies effortlessly.
- Super simple prep: Most of the ingredients are pantry or freezer staples, meaning you can throw this casserole together in under an hour.
- Veggie-packed and comforting: It’s like your favorite creamy casserole but with a veggie boost that doesn’t compromise on flavor.
- Flexible and customizable: You can swap vegetables and cheeses based on what you have or your dietary preferences.
- Family-friendly crowd-pleaser: This recipe often earns me “Can I have seconds?” requests from my toughest critics.
Ingredients & Why They Work
Each ingredient brings something special to the table, creating a creamy, flavorful base packed with tender vegetables and just the right touch of crispiness on top. Here’s what you’ll want to know when shopping:
- Yellow Onion: Adds a subtle sweetness and depth when softened—it’s the first step to building flavor.
- Butter: Essential for sautéing the onions and giving the topping a golden crunch.
- Condensed Cream of Mushroom Soup: The creamy heart of the casserole; you can also use homemade soup to make it lighter or more gourmet.
- Milk & Sour Cream: Combine to create extra richness and that silky texture in the sauce.
- Cheddar Cheese: Sharpness from the cheese balances the creaminess and adds wonderful meltiness—feel free to mix white and yellow cheddar.
- Frozen Broccoli: Convenient and locks in nutrients and flavor; no need for fresh if you're short on time.
- Frozen Mixed Vegetables: Versatility at its best—peas, carrots, corn, and beans make the casserole colorful and nutritious.
- Eggs: They help bind all the ingredients so the casserole sets nicely when baked.
- Cooked Rice: Adds heartiness and soaks up all the creamy sauce; I love using long grain white rice cooked in chicken broth for a flavor boost.
- Seasonings (Garlic Salt, Mustard Powder, Italian Seasoning, Pepper): These kick up the flavor without overpowering the veggies.
- Ritz Crackers & Butter (Topping): The secret to a crispy, buttery crust that contrasts againt the creamy base perfectly.
Make It Your Way
One thing I love about this creamy vegetable casserole recipe is how forgiving it is. You can toss in whatever veggies you have on hand or swap the rice for quinoa or even cauliflower rice if you want a lower-carb version.
- Variation: One winter, I swapped the frozen mixed veggies for fresh sautéed mushrooms and kale—it was a hit and gave the dish an earthy, green boost I still crave.
- Make it vegan: Use plant-based sour cream and cheese alternatives, swap the eggs for a flax "egg," and make your own creamy mushroom sauce for a delicious plant-based twist.
- Add protein: Stir in cooked shredded chicken or cooked lentils for a heartier meal that stands alone without sides.
Step-by-Step: How I Make Creamy Vegetable Casserole Recipe
Step 1: Soften Onions and Build the Sauce
Start by melting butter in a large pot over medium heat, then add your finely diced yellow onions. Cook them gently for about 5 minutes until they're soft and translucent — I like to stir occasionally and keep the heat moderate to avoid browning. Next, stir in the cream of mushroom soup, milk, sour cream, and all your seasonings. Mix until everything’s smooth and combined. Adding a cup of shredded cheddar cheese at this point helps melt it down into the sauce, adding a beautiful sharpness that makes this casserole sing.
Step 2: Warm the Vegetables and Let Cool Slightly
Add the frozen broccoli and mixed veggies directly into your sauce. Let them warm through gently on the stove. This step thaws the veggies and blends their flavors with the creamy base. Remember to remove the pot from heat and let it cool for a few minutes before adding the eggs. This prevents the eggs from scrambling when mixed in, so take your time here!
Step 3: Mix in Eggs and Rice, Transfer to Casserole Dish
Stir in your whisked eggs and cooked rice. The eggs will bind everything together beautifully, while the rice adds that satisfying heft. Pour the mixture into a greased 9 x 13 inch casserole dish. Scatter the remaining shredded cheddar cheese evenly over the top — this layer will bake into a luscious, melty blanket.
Step 4: Bake, Top with Crackers, and Finish
Cover the casserole with foil and bake at 350°F (175°C) for 20 minutes. While it bakes, mix the crushed Ritz crackers with melted butter—this topping is what gives the dish that irresistible golden crunch. After 20 minutes, remove the casserole from the oven, sprinkle the cracker topping evenly, then bake uncovered for another 10 minutes. You’ll know it’s ready when the topping is golden and crispy, and the casserole is bubbling gently around the edges.
Top Tip
From my years making this creamy vegetable casserole recipe, I've found a few tricks that really boost the dish from good to unforgettable.
- Cook Rice in Broth: Cooking your rice in chicken or vegetable broth instead of water adds an extra layer of savory flavor—trust me, it makes a big difference.
- Don't Skip Cooling the Sauce Before Eggs: Pouring hot sauce over eggs too soon often leads to scrambled lumps. Letting the sauce cool briefly keeps the texture silky and smooth.
- Use Sharp Cheddar: A sharp cheddar melts beautifully and adds a tangy punch that balances the creaminess and sweet veggies.
- Try Alternative Toppings: If you're craving variety, sprinkling crispy fried onions or parmesan panko on top can add exciting textures and flavors.
How to Serve Creamy Vegetable Casserole Recipe
Garnishes
I like to sprinkle fresh chopped parsley or chives over the top before serving. It’s a simple touch, but the freshness contrasts so well with the richness of the casserole. Sometimes a few red pepper flakes add a nice little kick if the crowd likes some heat.
Side Dishes
This casserole is pretty hearty, but I like to pair it with a crisp green salad dressed in tangy vinaigrette to balance the creaminess. Roasted or steamed asparagus also complements it beautifully, offering a fresh, light side to the meal.
Creative Ways to Present
For holidays or potlucks, I like to bake this casserole in individual ramekins for a personalized touch—everyone gets their own bubbling cheesy dish! You could also layer this casserole with sliced tomatoes or a sprinkle of toasted nuts on top for added flair and texture.
Make Ahead and Storage
Storing Leftovers
I've found that storing leftovers in an airtight container in the fridge keeps them fresh for up to 3 days. Reheat gently in the oven or microwave until warmed through—that crispy topping softens but the casserole stays creamy and delicious.
Freezing
This casserole freezes quite well! Assemble and bake it, then let it cool completely before freezing in portions. When you're ready to eat, thaw overnight in the fridge and reheat in the oven until hot and bubbly. The texture stays surprisingly good if you avoid overcooking when reheating.
Reheating
To keep the topping crispy, I reheat leftovers uncovered in a 350°F oven for about 15 minutes. If you’re in a rush, the microwave works too, but the texture won't be quite as crisp on top.
Frequently Asked Questions:
Absolutely! If you’re using fresh veggies, steam or sauté them until they’re almost tender to ensure they cook fully in the casserole. Avoid overcooking to keep them vibrant and not mushy.
If you prefer to avoid canned soups, you can make a homemade version using a simple roux, mushrooms, and broth. Alternatively, cream of chicken soup works as a similar creamy base. There are also dairy-free or lower-sodium canned alternatives available.
Yes! You can assemble the casserole completely, cover it, and refrigerate for up to 2 days. When ready to bake, allow it to sit at room temperature for about 30 minutes before baking and add a bit more baking time to ensure it’s heated all the way through.
The eggs act as a binder to help the casserole set. If you want to omit eggs, you could try an egg substitute like a flax egg or chia egg. Just be aware that the texture might be slightly softer without eggs.
Final Thoughts
This creamy vegetable casserole recipe is one of those dishes that feels like comfort food and good nutrition all wrapped up in one pan. Whether you’re feeding family, entertaining friends, or just craving an easy weeknight meal, this casserole delivers on both flavor and ease. Give it a try—you’ll probably find it popping up on your table again and again, just like I do!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Vegetable Casserole is a comforting and flavorful dish made with a creamy mushroom base, a medley of frozen vegetables, cooked rice, and sharp cheddar cheese. Topped with buttery Ritz crackers for a crispy finish, this casserole is perfect as a satisfying main course or dinner side that comes together easily in under an hour.
Ingredients
Vegetable Mixture
- 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
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: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Sauté Onions: Melt 1 tablespoon of butter in a large pot over medium heat. Add the finely diced onion and cook for 5 minutes until softened and fragrant.
- Create Sauce Base: Stir in the condensed cream of mushroom soup, milk, sour cream, and all seasonings (garlic salt, salt, mustard powder, Italian seasoning, and pepper) until well combined.
- Add Cheese and Vegetables: Mix in 1 cup of shredded cheddar cheese until melted. Then add the frozen broccoli and mixed vegetables, allowing them to heat through. Remove from heat and let the mixture cool slightly.
- Combine Eggs and Rice: Stir in the whisked eggs and cooked rice thoroughly to integrate all ingredients evenly.
- Assemble Casserole: Transfer the mixture into a lightly greased 9 x 13 inch casserole dish. Sprinkle the remaining cheese over the top.
- Bake Covered: Cover the casserole and bake in the preheated oven for 20 minutes to allow the flavors to meld and the eggs to set.
- Prepare Topping: While baking, mix the crushed Ritz crackers with the melted butter until coated evenly.
- Add Topping and Bake Uncovered: Remove the casserole from the oven, sprinkle the buttery cracker topping evenly over the surface, and bake uncovered for an additional 10 minutes until the topping is golden and crispy.
- Serve: Remove from oven and serve warm as a satisfying vegetable-packed main or side dish.
Notes
- Cook rice in chicken broth or add a chicken bouillon cube for deeper flavor in the rice.
- You can substitute the condensed soup with homemade cream of mushroom or cream of chicken for a fresher taste.
- Use extra sharp cheddar cheese or mix white and yellow cheddar for varied flavor.
- Vegetable choices are flexible: carrots, peas, green beans, corn, cauliflower, mushrooms, spinach, or kale all work well.
- If using fresh vegetables, steam or lightly cook them until about 90% tender before adding.
- Crispy fried onions can be used as an alternative topping to Ritz crackers.
- To make ahead, assemble and top with cheese, refrigerate for up to 2 days, then bake covered adding 10-15 minutes to baking time, letting it sit at room temperature for 30 minutes prior to baking.
Nutrition
- Serving Size: 1 serving (⅙ casserole)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 110 mg
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