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Creamy Vegetable Casserole with Cheddar and Ritz Cracker Topping Recipe

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★★★★

4 from 37 reviews

A comforting and easy-to-make vegetable casserole featuring a creamy mushroom sauce, mixed frozen vegetables, cheddar cheese, and a crispy Ritz cracker topping. This hearty casserole is perfect for a family dinner and combines vegetables and rice into a satisfying, cheesy dish baked to golden perfection.

Ingredients

Scale

Vegetables & Base

  • 1 small yellow onion (finely diced)
  • 2 heaping cups frozen broccoli
  • 3 cups frozen mixed vegetables
  • 2 cups cooked rice (white long grain)

Dairy & Sauce

  • 1 tablespoon butter (divided)
  • 10.5 oz. condensed cream of mushroom soup
  • ½ cup milk
  • ½ cup sour cream
  • 8 oz. shredded cheddar cheese (divided)
  • 2 large eggs (whisked)

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
  2. Sauté Onions: Melt 1 tablespoon of butter in a large pot over medium heat. Add the finely diced onion and cook for about 5 minutes, stirring occasionally, until the onions are softened and translucent.
  3. Make Sauce: Stir in the condensed cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper. Mix well to combine into a creamy sauce.
  4. Melt Cheese: Add 1 cup of shredded cheddar cheese into the sauce and stir continuously until the cheese has melted completely and the sauce is smooth.
  5. Heat Vegetables: Add the frozen broccoli and mixed vegetables to the pot and cook just until heated through. Remove from heat and let the mixture cool slightly to prevent the eggs from scrambling in the next step.
  6. Add Eggs and Rice: Stir the whisked eggs and cooked rice into the slightly cooled vegetable mixture until evenly incorporated.
  7. Prepare Casserole Dish: Lightly grease a 9×13 inch casserole dish with butter or cooking spray. Transfer the vegetable and rice mixture into the dish and spread it evenly. Sprinkle the remaining 7 ounces of shredded cheddar cheese evenly over the top.
  8. Cover and Bake: Cover the casserole with foil or a lid and bake in the preheated oven for 20 minutes to allow the flavors to meld and the cheese to melt.
  9. Make Topping: While baking, combine the crushed Ritz crackers with 2 tablespoons of melted butter until well coated.
  10. Add Cracker Topping and Finish Baking: Remove the casserole from the oven, remove the cover, and evenly sprinkle the buttery cracker topping on top. Return to the oven and bake uncovered for an additional 10 minutes until the topping is golden brown and crispy.
  11. Serve: Remove from the oven and allow to cool for a few minutes before serving. Enjoy your creamy, cheesy vegetable casserole!

Notes

  • You can substitute frozen vegetables with fresh if preferred, but adjust cooking time accordingly.
  • For a healthier version, use reduced-fat sour cream and cheese.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • White long grain rice is recommended for the best texture, but you can use brown rice if desired.
  • Ensure the vegetable mixture has cooled slightly before adding eggs to prevent curdling.

Keywords: vegetable casserole, cheesy casserole, baked vegetable dish, broccoli casserole, mushroom soup recipe, easy family dinner

Find it online: https://epicrecipebox.com/creamy-vegetable-casserole-with-cheddar-and-ritz-cracker-topping-recipe/