This might be the coziest, most comforting dish you’ll make this week. With melty cheddar, a medley of veggies, and a creamy base, this Cheddar Vegetable Casserole Recipe comes together in under an hour and keeps everyone happily full.
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Why You'll Love This Recipe
Honestly, this Cheddar Vegetable Casserole Recipe is one of my go-to comfort meals because it’s easy, versatile, and packed with veggies but tastes indulgently cheesy. I love how it sneaks nutrition into a family-friendly dish that’s still totally crave-worthy.
- Simple one-dish meal: You get veggies, protein, and carbs all baked together without any fuss.
- Family-approved comfort food: Even the pickiest eaters enjoy it thanks to the creamy cheddar sauce and mild vegetables.
- Customize easily: Swap out veggies or cheeses based on what’s in your fridge or dietary needs.
- Make-ahead friendly: Prepare it a day in advance to save time on busy weeknights.
Ingredients & Why They Work
This Cheddar Vegetable Casserole Recipe uses simple, wholesome ingredients that balance flavor and texture beautifully. Each element plays a role in creating that creamy, cheesy comfort food vibe with a nutritional boost.
- Yellow onion: Gives a subtle sweetness and savory depth—cooking it softens the bite and enhances flavor.
- Butter: Adds richness and helps soften the onions while contributing to a velvety sauce.
- Condensed cream of mushroom soup: Acts as the creamy base that binds everything together and adds umami.
- Milk and sour cream: These add moisture and tang, balancing the cheese’s richness perfectly.
- Cheddar cheese: Key for that sharp, melty cheesy flavor; I love using sharp extra cheddar for a punch.
- Frozen broccoli and mixed vegetables: Convenient, nutritious, and colorful—plus, they hold up well baking into the casserole.
- Eggs: Help to firm up the casserole and keep all those ingredients nicely set after baking.
- Cooked rice: Adds heartiness and soaks up the creamy sauce—using broth to cook rice really layers in extra flavor.
- Seasonings (garlic salt, mustard powder, Italian seasoning, pepper): These subtle spices lift the casserole’s flavor without overpowering the veggies or cheese.
- Ritz crackers and melted butter (topping): Create that irresistible crunchy golden topping that contrasts beautifully with the creamy interior.
Make It Your Way
I like to play around with this Cheddar Vegetable Casserole Recipe depending on the season and what I have on hand. Sometimes, I'll swap the frozen veggies for fresh, lightly steamed ones or toss in kale for an extra green boost.
- Vegetable swaps: I often replace mixed veggies with a combo of mushrooms, spinach, or cauliflower depending on what’s fresh at the market.
- Dairy variations: Switching out sour cream for Greek yogurt lightens the dish a bit, and a blend of white and yellow cheddar adds complexity.
- Crunch topping alternative: When I’m feeling nostalgic, I swap out the Ritz cracker topping for crispy fried onions—it adds a great pop of flavor.
- Make it vegetarian or add protein: To give it more protein, I've stirred in cooked shredded chicken or chickpeas, and it's still just as crowd-pleasing.
Step-by-Step: How I Make Cheddar Vegetable Casserole Recipe
Step 1: Sauté Onions to Bring Out Sweetness
Start by melting the butter in a large pot over medium heat. Add the finely diced yellow onions and cook for about 5 minutes, stirring occasionally, until they are soft and fragrant. This step is key because the softened onions add a lovely aromatic foundation to the casserole's flavor.
Step 2: Build the Creamy Base
Next, stir in the condensed cream of mushroom soup, milk, sour cream, and all the seasonings. Mix everything well until it's smooth and combined. Then, add in 1 cup of shredded cheddar cheese and stir until it melts right into that creamy mixture, creating rich cheesy goodness.
Step 3: Add Veggies and Let Them Heat Through
Time to toss in your frozen broccoli and mixed vegetables. Stir them into the creamy base, letting the residual heat warm them through so they don’t add extra moisture later. Once mixed, remove the pot from heat and let the mixture cool just a bit.
Step 4: Stir in Eggs and Rice, Transfer to Baking Dish
Whisk your eggs separately, then fold them gently into the warm veggie and cheese mixture along with your cooked rice. This will help set the casserole as it bakes. Pour everything into a lightly greased 9 x 13-inch casserole dish and sprinkle the remaining shredded cheddar on top.
Step 5: Bake Covered, then Top with Crunchy Topping
Cover the casserole with foil and bake it at 350°F for 20 minutes. While baking, mix crushed Ritz crackers with melted butter to make that golden crunchy topping. After 20 minutes, remove the casserole from the oven, sprinkle on the cracker mixture, and bake uncovered for an additional 10 minutes until topping is crispy and browned.
Step 6: Serve Warm and Enjoy
Once you pull it from the oven, give it a few minutes to settle before serving. The cheesy, creamy, and crunchy layers come together beautifully, making this casserole a year-round favorite from your first bite.
Top Tip
I've learned a few tricks over the years that really make this Cheddar Vegetable Casserole Recipe shine, so I want to share them with you here. These tips helped me avoid common pitfalls and get rave reviews every time.
- Cook Rice in Broth: I always cook my rice in chicken broth or add a bouillon cube to the water. It adds a subtle savory layer that makes the casserole more flavorful without extra effort.
- Don't Oversteam Frozen Veggies: When using fresh vegetables, steam them until they're just tender but still firm — this prevents a mushy casserole.
- Let the Mixture Cool Slightly: Before adding eggs, let the cheese and veggie mixture cool for a few minutes. This avoids scrambling the eggs and keeps the texture smooth.
- Use Sharp Cheddar: A sharp extra cheddar delivers the depth and boldness the recipe needs, but blending in a milder cheddar can add creaminess without overpowering.
How to Serve Cheddar Vegetable Casserole Recipe
Garnishes
I usually sprinkle fresh chopped parsley or scallions on top at serving time for a pop of vibrant color and mild onion-y freshness. Sometimes a drizzle of hot sauce or a dollop of sour cream works great if folks want a little extra zing.
Side Dishes
This casserole is pretty much a meal on its own, but I like pairing it with a simple green salad tossed in a light vinaigrette or some crusty bread to mop up any creamy goodness left on your plate.
Creative Ways to Present
For special occasions, I serve this casserole in individual ramekins topped with a little extra cheese and cracker crumble. It feels a bit more elegant and guests love having their own personal portion.
Make Ahead and Storage
Storing Leftovers
After it cools, I cover leftovers tightly and store them in the fridge for up to 3 days. The casserole actually tastes better the next day once the flavors meld!
Freezing
I’ve also frozen the fully assembled casserole before baking—just cover it well with foil and freeze up to 3 months. Thaw overnight in the fridge before baking, then add a bit more baking time to ensure it’s heated through.
Reheating
I reheat leftovers in a preheated oven at 350°F, loosely covered, for about 15-20 minutes until warmed through. This keeps the topping crisp and the inside creamy without drying it out like a microwave sometimes does.
Frequently Asked Questions:
Absolutely! If you use fresh vegetables, steam or sauté them until about 90% cooked but still firm before mixing them in. This prevents the casserole from becoming watery or mushy.
To make a dairy-free version, substitute the cheddar cheese with a plant-based cheese alternative and use dairy-free sour cream and milk substitutes like almond or oat milk. For a vegan version, also swap out the condensed soup for a homemade or vegan cream soup and omit eggs or replace with flax eggs.
You can easily add protein by stirring in cooked shredded chicken, turkey, or cooked beans like chickpeas or black beans. This helps make it a more well-rounded meal that satisfies meat-eaters and vegetarians alike.
Yes! You can assemble it completely, cover with foil, and keep it refrigerated for up to 2 days before baking. When ready, let it sit out for about 30 minutes before baking, and add extra time to the covered baking to ensure it’s heated through.
Final Thoughts
This Cheddar Vegetable Casserole Recipe has been a total game-changer in my kitchen—there’s something so satisfying about a one-dish meal that tastes indulgent but feels wholesome. I hope you find as much joy making and sharing it as I do. Give it a try and let me know how you customize it; this is one of those recipes that welcomes your personal touch!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and comforting Vegetable Casserole loaded with creamy mushroom soup, a medley of vegetables, cheese, and rice, topped with a buttery cracker crust. Perfect as a main dish or side for any occasion.
Ingredients
Vegetable Mixture
- 1 small yellow onion, finely diced
- 1 tablespoon butter
- 10.5 oz. condensed 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
- 2 large eggs, whisked
- 2 cups cooked white long grain rice
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
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Sauté Onions: Melt butter in a large pot over medium heat. Add the finely diced onions and cook for 5 minutes until they are softened and translucent.
- Combine Cream Mixture: Stir in the condensed cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper until fully combined.
- Add Cheese: Stir in 1 cup of the shredded cheddar cheese until melted and incorporated into the mixture.
- Add Vegetables: Add frozen broccoli and mixed vegetables to the pot. Allow them to heat through, then remove the pot from heat and let it cool slightly.
- Incorporate Eggs and Rice: Stir in the whisked eggs and cooked white rice until well combined.
- Transfer and Top with Cheese: Transfer the mixture into a lightly greased 9 x 13 inch casserole dish. Sprinkle the remaining shredded cheese evenly on top.
- Bake Covered: Cover the casserole with foil and bake in the preheated oven for 20 minutes.
- Prepare Topping: While the casserole is baking, combine the crushed Ritz crackers with melted butter in a small bowl.
- Add Cracker Topping and Bake Uncovered: Remove casserole from oven, uncover, and evenly sprinkle the cracker topping over the cheese layer. Bake uncovered for an additional 10 minutes until the topping is golden and crispy.
- Serve: Remove from oven and serve hot for a delicious, creamy vegetable casserole.
Notes
- Rice: Cooking rice in chicken broth or adding a chicken bouillon cube to water enhances flavor significantly.
- Cream of Mushroom Soup: Homemade cream of mushroom or cream of chicken soup can be substituted for a fresher taste.
- Cheese: Use sharp cheddar cheese like Cracker Barrel Extra Sharp Yellow cheddar; mixing white and yellow cheddar works well too.
- Vegetable Options: Feel free to use carrots, peas, green beans, corn, cauliflower, mushrooms, spinach, kale, or other vegetables you prefer.
- Fresh Vegetables: If using fresh vegetables, steam or cook them until about 90% tender before adding.
- Topping Alternatives: Crispy fried onions are a great alternative topping option.
- Make Ahead: Assemble casserole and top with cheese, refrigerate up to 2 days. Let sit 30 minutes before baking or add 10-15 minutes to covered baking time.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 90 mg
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