Cheesy Vegetable Casserole – This Cheesy Vegetable Casserole is everything you want in comfort food. It’s loaded with veggies, rich cheddar cheese, and topped with buttery Ritz crackers for that perfect crunch. The best part? It comes together in just 40 minutes! Whether you’re serving it as a main course or a side dish, this casserole is guaranteed to be a hit at the dinner table. Who doesn’t love cheesy goodness?
The first time I made this casserole, it was one of those “throw whatever’s in the fridge together” nights. I had some leftover veggies, rice, and a block of cheddar begging to be used. To my surprise, my husband absolutely loved it (and trust me, he’s picky when it comes to casseroles!). Even my kid, who usually avoids anything green, couldn’t resist the cheesy, crispy topping. Now, it’s become our go-to for weeknights when I need something quick and filling that makes everyone happy. Funny how the best recipes sometimes come from just winging it, right?
What makes this Cheesy Vegetable Casserole truly special?
You’re going to fall in love with this casserole because it’s pure comfort on a plate. It’s creamy, cheesy, and packed with a mix of tender vegetables, which makes it feel hearty without being heavy. And that crunchy, buttery Ritz topping? It’s the kind of thing that makes you want to go back for seconds… or thirds! The best part is how easy it is to throw together. No fancy ingredients or complicated steps—just a simple, delicious dish that’ll warm you up inside. Plus, it’s super versatile! You can switch up the veggies, the cheese, or even add some protein if you’re feeling fancy.
What You Need To Make This Cheesy Vegetable Casserole Recipe?
Yellow Onion: This little guy adds sweetness and depth to the casserole. When it’s cooked down in butter, it gives that warm, savory base that makes everything taste like it’s been simmering all day. Plus, onions just make everything better, don’t they?
Condensed Cream of Mushroom Soup: This is the secret to the creamy, comforting sauce. It’s a shortcut, but one that adds so much flavor. Not a mushroom fan? You could totally swap it for cream of chicken or celery—it’s super flexible!
Sour Cream: Adds that tangy richness that balances out the cheesy goodness. It keeps the casserole from feeling too heavy. If you don’t have sour cream, Greek yogurt works in a pinch!
Shredded Cheddar Cheese: This is what makes the casserole irresistibly gooey. I like using sharp cheddar because it gives more flavor, but honestly, use whatever cheese you love. Half of it goes into the casserole, and the other half on top for that glorious melted layer.
Frozen Broccoli and Mixed Vegetables: Frozen veggies are a lifesaver. They’re already prepped, and you just toss them in. No chopping, no peeling, no hassle. Plus, they hold up really well in casseroles, so they won’t get mushy. You can switch them up depending on what you like or have on hand.
Cooked Rice: This makes the casserole extra hearty. I usually go for white rice, but brown rice or even quinoa would be awesome too. It’s a great way to use up any leftover rice you’ve got in the fridge.
Ritz Crackers: These buttery crackers are the hero of the topping. They add that perfect crunch to balance out the creamy casserole underneath. And, let’s be honest, anything with a Ritz cracker topping is bound to be delicious!
Steps To Make Cheesy Vegetable Casserole:
Preheat the oven: First, set your oven to 350°F so it’s nice and hot when we’re ready to bake.
Cook the onions: Melt the butter in a big pot over medium heat. Toss in the diced onion and let it cook for about 5 minutes until it’s softened and smells amazing. Stir it around occasionally so it doesn’t burn.
Make it creamy: Now, stir in the cream of mushroom soup, milk, sour cream, and all those seasonings—garlic salt, mustard powder, Italian seasoning, you name it. Let everything combine into a deliciously creamy base.
Add the cheese: Stir in 1 cup of the shredded cheddar and let it melt into the sauce. This is where it starts getting good!
Toss in the veggies: Add the frozen broccoli and mixed veggies right into the pot. Let them heat through for a few minutes, stirring occasionally. No need to thaw them out ahead of time, just toss them in frozen.
Cool it down: Once the veggies are warm, take the pot off the heat and let everything cool down a bit—just enough so the eggs won’t scramble when you add them.
Mix in the rice and eggs: Stir in the cooked rice and whisked eggs. Make sure everything is well combined.
Assemble the casserole: Grease up a 9×13-inch casserole dish and pour the mixture in. Spread it out evenly, then top with the remaining shredded cheddar cheese (because more cheese is always a good idea, right?).
Bake it: Cover the casserole with foil and pop it in the oven for 20 minutes.
Add the crunchy topping: While it’s baking, mix the crushed Ritz crackers with melted butter. After 20 minutes, take the casserole out, remove the foil, and sprinkle the buttery crackers on top.
Finish baking: Put the casserole back in the oven, uncovered, for another 10 minutes until the top is golden and crispy.
Serve it up: Let it cool for a few minutes before serving, then dig in and enjoy!
Tip:
Here’s a little secret to make this Cheesy Vegetable Casserole even better: let it sit for about 5-10 minutes after it comes out of the oven. I know, I know—it’s hard to wait when the house smells so amazing, but trust me. Letting it rest gives the casserole time to set, which makes it easier to cut and serve without falling apart. Plus, the flavors meld together even more, and the topping stays crunchy instead of getting soggy. Another tip? If you have any leftover veggies hanging out in your fridge, throw them in! This recipe is super flexible, and the more veggies, the better!
Frequently Asked Questions:
Can I make this casserole ahead of time?
Yes, absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, just take it out, add the cracker topping, and bake it as usual. You might need to add a few extra minutes to the baking time since it’ll be cold.
Can I use fresh vegetables instead of frozen?
Definitely! Fresh veggies work great, but you’ll want to cook them slightly before adding them to the casserole, just to soften them up. You can steam or sauté them for a few minutes until they’re tender-crisp, then mix them in as you would with the frozen ones.
What if I don’t have Ritz crackers?
No problem! You can substitute with any type of buttery crackers, crushed cornflakes, or even panko breadcrumbs. Just mix them with melted butter as you would the Ritz, and you’ll still get that satisfying crunchy topping.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Vegetable Casserole
Ingredients
- 1 small yellow onion finely diced
- 1 tbsp butter
- 10.5 ounces condensed cream of mushroom soup
- ½ c milk
- ½ c sour cream
- 8 ounces shredded cheddar cheese divided
- 2 heaping c frozen broccoli
- 3 c frozen mixed vegetables
- 2 large eggs whisked
- 2 c cooked rice I like to use white long grain, but any kind works
Seasonings:
- ½ tsp garlic salt
- ½ tsp salt
- ½ tsp mustard powder
- ½ tsp Italian seasoning
- ¼ tsp pepper
Topping:
- 1 c Ritz crackers crushed (about ¾ of a sleeve)
- 2 tbsp melted butter
Instructions
- Start by cranking up your oven to 350°F so it’s ready to go when you need it.
- Melt some butter in a big pot over medium heat—simple as that! Once it’s melted, toss in the diced onions and cook for about 5 minutes until they soften and become fragrant.
- Next, stir in the cream of mushroom soup, milk, sour cream, and all the seasonings. Mix everything together until well combined.
- Add 1 cup of the shredded cheddar and stir until it melts into the creamy mixture.
- Now, toss in the frozen broccoli and mixed veggies. Let them heat through for a few minutes. Once they’re warm, remove the pot from the heat and let it cool slightly.
- Stir in the whisked eggs and cooked rice, making sure everything is nicely blended. Pour the mixture into a greased 9x13-inch casserole dish and sprinkle the remaining shredded cheese on top.
- Cover the dish with some foil and pop it in the oven for about 20 minutes. While it’s baking, mix the crushed Ritz crackers with the melted butter to make the crunchy topping.
- After 20 minutes, take the casserole out of the oven, remove the foil, and sprinkle the buttery crackers over the top. Pop it back in the oven, uncovered, for another 10 minutes until the topping is golden and crispy. Take it out, let it cool for a bit, and dig in!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
