Can I use fresh vegetables instead of frozen in this creamy vegetable casserole recipe?

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.

What can I substitute for cream of mushroom soup?

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.

Can I make this casserole ahead of time?

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.

What if I don’t eat eggs—can I omit them?

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.

Creamy Vegetable Casserole – Cozy & Easy Family Dinner

Name: Delicious Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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 white long grain rice; ½ teaspoon garlic salt; ½ teaspoon salt; ½ teaspoon mustard powder; ½ teaspoon Italian seasoning; ¼ teaspoon pepper; 1 cup Ritz crackers, crushed (about ¾ sleeve); 2 tablespoons melted butter

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

Scale

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

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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 (1/6 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