Vegetable Casserole — A Creamy, Cheesy, and Comforting Family Favorite

Adam

Vegetable Casserole — A Creamy, Cheesy, and Comforting Family Favorite

When the weather cools and comfort food cravings hit, there’s nothing quite as cozy as a bubbling Vegetable Casserole coming out of the oven. It’s warm, hearty, and full of creamy flavor — a dish that feels like a comforting hug in every bite. This recipe combines mixed vegetables, broccoli, rice, and melted cheddar cheese in a luscious sauce made from cream of mushroom soup, sour cream, and seasonings. It’s then topped with buttery, golden Ritz cracker crumbs for the perfect crispy finish. Whether you’re cooking for a weeknight family dinner, a potluck, or a holiday feast, this casserole delivers rich flavor and nourishing comfort. It’s also a great way to sneak in extra veggies — even picky eaters will be asking for seconds! Best of all, this dish is easy to make, freezer-friendly, and uses simple ingredients you likely already have in your pantry. Get ready for the ultimate combination of creamy, cheesy, and crunchy textures in this delicious Vegetable Casserole that everyone will love.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

Here’s everything you’ll need for this creamy cheesy, and comforting vegetable casserole:

Main Ingredients:

1 small yellow onion finely diced
1 tablespoon butter
1 10.5 oz can 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 like carrots, corn, peas, and green beans
2 large eggs whisked
2 cups cooked rice
½ teaspoon garlic salt
½ teaspoon salt
½ teaspoon mustard powder
½ teaspoon Italian seasoning
¼ teaspoon black pepper

Topping:

1 cup Ritz crackers crushed
2 tablespoons melted butter

Equipment

To make this casserole easy and efficient, gather these simple kitchen tools before you begin:
1 Large skillet or saucepan
1 Mixing bowl
1 Whisk or wooden spoon
1 9x13-inch casserole dish (or similar size)
1 Measuring cups and spoons
1 Spatula
1 Oven preheated to 350°F (175°C)

Method

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Grease a 9x13-inch casserole dish with butter or nonstick spray and set aside.

Step 2: Sauté the Onions

In a skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and sauté for 3–5 minutes, until soft and translucent.
This adds a sweet, savory base flavor to your casserole.

Step 3: Prepare the Creamy Base

In a large mixing bowl, combine the cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and black pepper.
Whisk until smooth and creamy.
Add in half of the shredded cheddar cheese and stir until it begins to melt slightly into the mixture.

Step 4: Add the Vegetables and Rice

To the same bowl, add the cooked rice, frozen broccoli, and mixed vegetables. (No need to thaw the vegetables completely — they’ll cook perfectly in the oven.)
Stir everything together until the veggies are fully coated in the creamy sauce.
Add the whisked eggs last, mixing well to bind everything together.

Step 5: Assemble the Casserole

Pour the mixture evenly into your prepared baking dish. Smooth the top with a spatula.
Sprinkle the remaining cheddar cheese evenly over the top.

Step 6: Add the Buttery Cracker Topping

In a small bowl, mix the crushed Ritz crackers with 2 tablespoons of melted butter until evenly coated.
Sprinkle this buttery mixture over the top of the casserole.
It will bake into a golden, crunchy crust that perfectly complements the creamy filling.

Step 7: Bake to Perfection

Place the casserole in the preheated oven and bake for 35–40 minutes, or until the top is bubbly and golden brown.
If the topping browns too quickly, loosely cover with foil for the last 10 minutes of baking.

Step 8: Serve and Enjoy

Remove from the oven and let the casserole rest for 5 minutes before serving — this helps it set slightly.
Scoop into bowls or serve family-style straight from the dish.
Every bite will be rich, cheesy, and loaded with tender vegetables.

Notes

🧊 Storage & Reheating

Storage:

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing:

This casserole freezes beautifully. Cool completely, wrap tightly in foil, and freeze for up to 2 months.

Reheating:

Reheat in the oven at 350°F (175°C) for 20–25 minutes, or microwave individual portions until warm.

If frozen, thaw overnight in the refrigerator before reheating.

Make-Ahead Tip:
Assemble the casserole (without the topping) up to one day in advance. Add the cracker topping just before baking for the best texture.

🥄 Variations

You can easily customize this Vegetable Casserole to suit your taste, dietary preferences, or what you have on hand:

Add Protein: Stir in cooked chicken, ground turkey, or tuna for a heartier meal.

Cheese Lovers: Mix in mozzarella, Monterey Jack, or pepper jack for extra gooey goodness.

Healthier Option: Use brown rice or quinoa, and swap sour cream for Greek yogurt.

Spicy Kick: Add a dash of cayenne pepper or a spoonful of chili flakes for heat.

Vegan-Friendly: Use plant-based butter, vegan cheese, and a dairy-free cream soup substitute.

Different Vegetables: Try spinach, cauliflower, zucchini, or mushrooms for variety.

Crunchy Topping Options: Replace Ritz crackers with crushed cornflakes, panko breadcrumbs, or crispy fried onions.

Tex-Mex Twist: Add black beans, corn, and a sprinkle of taco seasoning for a southwestern flair.

Italian Style: Mix in marinara sauce and top with mozzarella and breadcrumbs.

❓ 10 FAQs

1. Can I use fresh vegetables instead of frozen?
Yes! Steam or blanch them lightly before adding to prevent excess moisture.

2. What kind of rice works best?
Any cooked rice — white, brown, or jasmine — will work beautifully.

3. Can I make this casserole ahead of time?
Definitely! Assemble it the day before, refrigerate, and bake when ready.

4. Can I substitute the soup?
You can use cream of chicken or cream of celery if you prefer a different flavor.

5. How can I make it vegetarian?
It’s already vegetarian — just be sure to use a meat-free soup base.

6. Can I skip the sour cream?
Yes, replace it with Greek yogurt or extra cream of mushroom soup.

7. Can I use leftover rice?
Absolutely! It’s a great way to repurpose leftover cooked rice.

8. How do I prevent it from being too watery?
Make sure to drain any excess liquid from thawed vegetables before mixing.

9. Can I make it gluten-free?
Yes — use gluten-free crackers or breadcrumbs for the topping.

10. What can I serve with it?
It’s hearty on its own, but pairs wonderfully with roasted chicken, grilled fish, or a fresh garden salad.

🏁 Conclusion

This Vegetable Casserole is the ultimate comfort dish — warm, creamy, cheesy, and full of wholesome flavor. It’s the kind of recipe that turns simple ingredients into something extraordinary, with layers of creamy vegetables, tender rice, and a buttery golden topping that makes every bite irresistible.

Whether you’re cooking for family dinner, hosting friends, or meal prepping for the week, this casserole is a guaranteed crowd-pleaser. It’s versatile, satisfying, and beautifully comforting — proof that vegetables can be indulgent too!

Serve it hot out of the oven, with melted cheese stretching as you scoop it onto your plate. One bite, and you’ll understand why this is truly the best vegetable casserole — timeless, hearty, and perfect every single time.