Can I use fresh vegetables instead of frozen in this recipe?

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.

Can I make this casserole dairy-free or vegan?

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.

What’s the best way to add protein to this casserole?

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.

Can I prepare this casserole ahead of time?

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.

Cheddar Vegetable Casserole - Cozy & Cheesy Family Favorite

Name: Delicious Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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; ½ teaspoon garlic salt; ½ teaspoon salt; ½ teaspoon mustard powder; ½ teaspoon Italian seasoning; ¼ teaspoon pepper; 1 cup Ritz crackers, crushed (about ¾ sleeve); 2 tablespoons melted butter

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

Scale

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

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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