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Vegetable Casserole

Ultimate Comfort Vegetable Casserole with Cheesy Crunch

This Vegetable Casserole combines fresh vegetables and gooey cheese topped with a buttery cracker crust, making it a comforting dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 tablespoons Butter Adds richness and flavor. Substitution: Margarine can be used for a dairy-free option.
  • 1 cup Onions (diced) Cook until softened for maximum flavor.
  • 1 can Cream of Mushroom Soup Contributes creaminess and depth. Substitution: Homemade cream sauce can be used as a healthier option.
  • 1 cup Milk Enhances creaminess. Substitution: Any plant-based milk can be used for dairy-free.
  • 1/2 cup Sour Cream Adds tanginess and moisture. Substitution: Greek yogurt can be a lighter alternative.
  • 1 teaspoon Garlic Salt Adjust quantity or use fresh garlic as an alternative.
  • 1 teaspoon Mustard Powder Optional, can omit if desired.
  • 1 teaspoon Italian Seasoning Customize with favorite herbs if desired.
  • to taste Pepper Freshly cracked black pepper adds more depth.
For the Filling
  • 1 cup Cheddar Cheese (shredded) Offers sharpness and melted texture. Substitution: Other cheeses like Monterey Jack can be used for variation.
  • 2 cups Frozen Broccoli and Mixed Vegetables Base of the casserole for nutrition and color. Note: Fresh produce can be used but may require pre-cooking.
  • 2 Eggs (whisked) Acts as a binder. Can be omitted for a vegan version using flaxseed meal.
  • 2 cups Cooked Rice Adds bulk and texture. Substitution: Quinoa or other grains can be utilized.
For the Topping
  • 1 cup Ritz Crackers (crushed) Provides a crunchy topping. Substitution: Any buttery cracker can work.

Equipment

  • Large Pot
  • Casserole Dish
  • Spatula
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, melt three tablespoons of butter over medium heat. Add diced onions and sauté for about 5 minutes until softened.
  3. Stir in cream of mushroom soup, milk, sour cream, garlic salt, mustard powder, Italian seasoning, and pepper. Mix well and heat for 3-4 minutes.
  4. Incorporate one cup of shredded cheddar cheese and stir until melted.
  5. Add two cups of frozen broccoli and mixed vegetables. Stir until heated through, about 3-4 minutes.
  6. Remove from heat and whisk in two beaten eggs and two cups of cooked rice until combined.
  7. Transfer the mixture to a greased 9x13-inch casserole dish, smoothing the top evenly.
  8. Sprinkle the remaining cup of cheddar cheese on top.
  9. Cover with aluminum foil and bake for 20 minutes.
  10. Combine one cup of crushed Ritz crackers with three tablespoons of melted butter. Sprinkle over the casserole after initial baking.
  11. Return to the oven and bake uncovered for another 10 minutes until topping is golden brown and cheese is bubbling.
  12. Let sit for a few minutes before serving. Enjoy your Vegetable Casserole!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 850mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 35mgCalcium: 250mgIron: 2mg

Notes

Assemble the casserole a day in advance for stress-free serving. Store leftovers in an airtight container for up to 3 days.

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