Cheesy Vegetable Casserole
This Cheesy Vegetable Casserole is comfort food at its finest, and seriously, it’s so easy to whip up! Loaded with tender veggies, melted cheddar cheese, and a creamy, dreamy sauce, the whole thing is topped off with buttery, crispy Ritz crackers for that perfect crunch. It’s one of those versatile dishes that works great as a hearty main or a cozy side, and the best part? It’s ready in just 40 minutes. Whether you're feeding the whole family or just need a quick dinner, this casserole will be a hit—everyone’s definitely coming back for seconds!
6 Servings
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
To make this casserole gluten-free, it’s a pretty easy swap! Use gluten-free crackers for the topping—there are plenty of great gluten-free options that will still give you that perfect crunch. And be sure to use a gluten-free cream of mushroom soup (many brands have a gluten-free version). Everything else in the recipe is naturally gluten-free, so with those quick changes, you can still enjoy all the cheesy, veggie-packed goodness without any worries. It’s just as comforting and delicious, and no one will even miss the gluten!