Cheesy Vegetable Casserole with Rice – Easy Comfort Food

There’s something universally comforting about a bubbling hot casserole fresh out of the oven. The cheesy topping, the creamy base, the satisfying forkful of rice and vegetables—it’s a dish that brings everyone to the table with smiles. And this Cheesy Vegetable and Rice Casserole? It might just be the coziest, most flavor-packed version yet.

If you’re someone who often looks in the fridge at the end of a long day and wonders, “What can I make that’s quick, hearty, and still full of real ingredients?” this casserole is your answer. It’s the kind of dish you can prep ahead, make in bulk, and serve to anyone—from picky eaters to veggie lovers—and you’ll probably find yourself going back for seconds. Maybe thirds.

What makes this Cheesy vegetable casserole extra special is how beautifully it balances convenience and flavor. You’re starting with pantry staples—like frozen vegetables, canned soup, rice, and shredded cheese—but by the time it’s all baked and bubbling, it tastes like something straight from your favorite comfort food café. The golden buttery cracker topping adds the perfect crunch, while the interior stays creamy and rich with just the right pop of seasoning. It’s perfect for busy weeknights, Sunday suppers, or meal prepping for the week ahead.

I first made a version of this recipe during a particularly chaotic week—juggling work deadlines, kids’ school projects, and the usual household mayhem. I had zero time for anything elaborate, and I remember tossing a bunch of ingredients together hoping for something edible. But what came out of the oven was so much more than edible—it was an instant hit. Since then, it’s become a go-to in our kitchen. We’ve tweaked it over time, made it more veggie-packed, and figured out just the right cheese-to-vegetable-to-rice ratio. And now, I’m so excited to share it with you.

So whether you’re trying to use up leftover rice, looking for a vegetarian-friendly crowd-pleaser, or just craving something delicious and easy, this cheesy vegetable and rice casserole is here to deliver.

Why You’ll Love This Cheesy vegetable casserole Recipe

There are so many reasons this recipe deserves a spot in your regular meal rotation. It’s not just another casserole—it’s a satisfying, flavorful, and flexible dish that checks every box.

First, it’s incredibly easy to make. Most of the ingredients are pantry and freezer staples, which means you probably already have everything on hand. No special trips to the store required. You don’t need any fancy equipment either, just a few mixing bowls, a baking dish, and an oven.

Second, this casserole is delightfully comforting. Think warm, melty cheese blanketing tender vegetables, all folded into fluffy rice and coated in a creamy, savory sauce. Every bite delivers a balance of textures and flavors—from the softness of the rice to the creamy tang of the sour cream and the umami from the mushroom soup.

Third, it’s family-friendly. Even if your kids normally side-eye broccoli or mixed vegetables, something about the cheesy goodness of this dish makes them dive right in. You can even let them help crush the crackers for the topping—my kids love that part.

Fourth, it’s versatile. Want to use brown rice instead of white? Go for it. Prefer a different cheese blend? Absolutely. Need to make it gluten-free? Just swap the crackers and condensed soup. This casserole can adapt to what you’ve got, making it the ultimate flexible dinner plan.

Lastly, the leftovers are just as good (maybe better) the next day. This dish reheats beautifully and makes amazing lunches, especially paired with a simple side salad. It also freezes well, which means you can double the recipe and stash some away for those days when you just don’t feel like cooking.

So if you’re looking for a meal that’s creamy, cozy, and crowd-pleasing with minimal effort, you’re in the right place.

Health Benefits of this Cheesy vegetable casserole

While it’s definitely a comfort food, this cheesy vegetable and rice casserole brings more to the table than just flavor. Thanks to its veggie-packed base and nutrient-rich ingredients, it’s surprisingly nourishing—and it can be even more so with a few easy tweaks.

To start with, the star of the dish is vegetables. Broccoli is one of the main ingredients, and it’s a nutritional powerhouse. Packed with fiber, vitamin C, vitamin K, and antioxidants, broccoli supports everything from immune health to digestion. The mixed vegetables—often a blend of carrots, peas, corn, and green beans—add more vitamins and minerals, along with a boost of color and texture.

The rice, especially if you swap in brown rice, provides a solid source of complex carbohydrates. This means you’ll get longer-lasting energy and better blood sugar stability compared to more processed grains. If you’re following a gluten-free diet, rice is naturally gluten-free, making this a great option with just a couple of other simple substitutions.

Now let’s talk about protein. This casserole includes eggs and cheese, both excellent sources of protein that help make the dish more filling. Eggs also provide essential nutrients like vitamin B12, choline, and selenium. Cheese offers calcium and phosphorus, which are important for strong bones and teeth.

If you’d like to make the casserole even more protein-rich, you could easily add cooked chicken breast, turkey sausage, or even lentils for a vegetarian option. And since it’s baked, you don’t need to use added oils or fry anything, which helps keep the fat content moderate, especially if you opt for reduced-fat sour cream and cheese.

Additionally, the recipe includes a good amount of dietary fiber—thanks to the vegetables and rice—which helps keep your digestive system happy. A fiber-rich meal also helps you feel fuller longer, which can prevent overeating later on.

So while it may look and taste like pure comfort food, this casserole can absolutely be part of a balanced, health-conscious diet, especially with a few thoughtful ingredient swaps.

Preparation Time, Servings, and Nutritional Information

Before diving into the cooking process, let’s take a quick look at the practical details of making this dish. One of the best things about this casserole is that it’s simple, straightforward, and doesn’t demand hours in the kitchen.

Total Preparation and Cooking Time:

  • Prep time: 20 minutes
  • Bake time: 30 minutes (20 covered, 10 uncovered)
  • Total time: 50 minutes

Servings:

  • This recipe yields approximately 6 generous servings. If you’re feeding a crowd or want leftovers, feel free to double the ingredients and use two baking dishes.

Nutritional Information (Per Serving):

  • Calories: 420
  • Protein: 16g
  • Carbohydrates: 38g
  • Fat: 23g
  • Fiber: 5g
  • Calcium: 20% DV
  • Iron: 10% DV
  • Vitamin C: 35% DV
  • Vitamin A: 50% DV

Of course, these numbers are approximate and may vary slightly based on the specific brands of ingredients you use. You can adjust them further by using low-fat dairy or adding more vegetables to the mix.

This dish hits a sweet spot—it’s satisfying without being too heavy and includes a nice balance of macronutrients. It’s also super customizable, so you can shift the macros to fit your dietary needs or preferences.

Ingredients List of this Cheesy vegetable casserole

Let’s break down exactly what you’ll need to bring this casserole to life. Don’t worry if this looks like a lot—most of these ingredients are probably already in your kitchen, and each one plays an important role in building flavor and texture.

Main Casserole Ingredients:

  • 1 small yellow onion, finely diced – Adds a mild sweetness and depth to the base flavor
  • 1 tablespoon butter – Used to sauté the onions and add a bit of richness
  • 10.5 oz condensed cream of mushroom soup – The backbone of the creamy sauce
  • ½ cup milk – Helps loosen the sauce to the perfect texture
  • ½ cup sour cream – Adds tang and creaminess
  • 8 oz shredded cheddar cheese, divided – Gives that classic melty, gooey finish
  • 2 heaping cups frozen broccoli – A veggie star that holds up well in baking
  • 3 cups frozen mixed vegetables – Adds variety, color, and extra nutrients
  • 2 large eggs, whisked – Helps bind the casserole together
  • 2 cups cooked long grain white rice – A filling base that absorbs all the delicious flavors

Seasonings:

  • ½ teaspoon garlic salt – A subtle savory boost
  • ½ teaspoon salt – Enhances all the other flavors
  • ½ teaspoon mustard powder – Adds a hint of sharpness and depth
  • ½ teaspoon Italian seasoning – Brings a blend of herbs for balance
  • ¼ teaspoon black pepper – Just the right amount of warmth

Topping:

  • 1 cup Ritz crackers, crushed (about ¾ of a sleeve) – Adds a buttery, crunchy contrast
  • 2 tablespoons melted butter – Helps brown and crisp up the cracker topping

If you’d like to mix things up, consider substituting or adding ingredients. Use cauliflower instead of broccoli, swap the cheddar for Monterey Jack or mozzarella, or even sprinkle in red pepper flakes for a kick. The beauty of this dish is how adaptable it is to what you have on hand.

Step-By-Step Cooking Instructions of this Cheesy vegetable casserole

Now that you’ve gathered all your ingredients and know what to expect time-wise, let’s walk through exactly how to make this cheesy vegetable and rice casserole. We’ll take it step by step so you can follow along confidently—even if you’re new to cooking casseroles. Each stage builds flavor and texture, so take your time and enjoy the process.

Step 1: Preheat the Oven and Prepare Your Dish

First, preheat your oven to 350°F (175°C). This gives the oven plenty of time to reach the right temperature while you’re assembling the casserole.

Next, grease a 9×13 inch baking dish with butter, cooking spray, or oil. This helps prevent sticking and makes cleanup much easier later.

Step 2: Sauté the Onion

Place a large pot or deep skillet over medium heat. Add 1 tablespoon of butter and let it melt. Once it starts bubbling slightly, add your finely diced yellow onion. Stir occasionally and cook for about 5 minutes, until the onions become translucent and soft. This step lays the foundation of flavor, and sautéed onions add a subtle sweetness and depth to the dish.

If you’re in a hurry, you can skip this step and use onion powder, but fresh sautéed onion makes a noticeable difference.

Step 3: Create the Creamy Sauce Base

Once your onions are soft and fragrant, it’s time to add the creamy elements.

Stir in the following:

  • 1 can (10.5 oz) condensed cream of mushroom soup
  • ½ cup milk
  • ½ cup sour cream

Mix everything well to create a smooth, thick sauce. The mushroom soup offers an umami-rich base, while the milk and sour cream balance it out with creaminess and tang.

At this stage, season the mixture with:

  • ½ teaspoon garlic salt
  • ½ teaspoon regular salt
  • ½ teaspoon mustard powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon black pepper

Stir well to evenly incorporate all the spices. You should see a velvety, creamy sauce forming with little flecks of seasoning throughout.

Step 4: Melt the Cheese Into the Sauce

Add 1 cup of the shredded cheddar cheese (save the rest for topping later) to the warm sauce and stir until it melts completely. The cheese will make the sauce thick and luscious, and it’s what gives the casserole its signature gooey, cheesy texture.

If you prefer a blend of cheeses like mozzarella, Monterey Jack, or Colby, feel free to mix and match here. Just make sure whatever cheese you use melts well.

Step 5: Add the Vegetables

Now it’s time to add the star vegetables.

Stir in:

  • 2 heaping cups of frozen broccoli
  • 3 cups of frozen mixed vegetables

There’s no need to thaw the vegetables ahead of time—they’ll soften beautifully as the casserole bakes. Stir them into the sauce until everything is evenly coated and beginning to warm through. The heat from the sauce helps defrost the veggies slightly, making it easier to mix them in without clumps.

You can also add other vegetables if you like—think diced bell peppers, zucchini, spinach, or even roasted sweet potato chunks for a touch of sweetness.

Step 6: Mix in the Rice and Eggs

Turn off the heat and let the mixture cool for a couple of minutes—this is important because you’ll be adding eggs next, and you don’t want them to scramble from the residual heat.

Once the mixture has cooled slightly, add:

  • 2 large eggs, whisked
  • 2 cups cooked white long grain rice

Fold everything together gently until the rice and eggs are fully combined with the creamy vegetable mixture. The eggs help bind everything together so the casserole holds its shape when sliced, while the rice provides body and soaks up all that flavor.

Make sure your rice isn’t too wet—day-old rice or rice that’s had a chance to dry out a little works best here. If your rice is very fresh and moist, you can spread it out on a plate for a few minutes to release excess steam before mixing it in.

Step 7: Transfer to the Baking Dish and Add Cheese

Now that your casserole mixture is ready, carefully pour or spoon it into your prepared 9×13 inch baking dish. Spread it out into an even layer using a spatula.

Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. This will create that beautiful, bubbly golden cheese layer that everyone loves.

Step 8: Bake Covered

Cover the dish tightly with aluminum foil. This traps the moisture in and ensures the casserole heats evenly without drying out.

Place it in the oven and bake for 20 minutes.

During this time, the flavors meld together, the vegetables finish cooking, and the cheese melts into every bite.

Step 9: Add the Buttery Cracker Topping

While the casserole is baking, prepare the crunchy topping. In a small bowl, mix together:

  • 1 cup crushed Ritz crackers (about ¾ of a sleeve)
  • 2 tablespoons melted butter

Stir until the cracker crumbs are evenly coated. The butter helps them crisp up in the oven and gives that rich, toasty finish that contrasts beautifully with the creamy interior.

After 20 minutes of baking, remove the casserole from the oven. Take off the foil, and sprinkle the cracker mixture evenly over the top.

Step 10: Finish Baking Uncovered

Return the casserole to the oven, this time uncovered. Bake for an additional 10 minutes, or until the cracker topping is golden brown and the edges are bubbly.

If you like a super crispy top, you can switch on the broiler for the last 1 to 2 minutes—just keep a close eye on it so the crackers don’t burn.

Step 11: Cool Slightly and Serve

Once the casserole is golden and bubbling, remove it from the oven and let it sit for 5 to 10 minutes before serving. This resting time helps the casserole firm up a bit and makes it easier to cut and serve.

You’ll notice how the topping stays crisp while the inside is soft and creamy. Every bite is full of tender vegetables, cheesy rice, and that satisfying crunch.

Now you’re ready to dig in and enjoy the magic of this comfort food classic.

Cheesy vegetable casserole

How to Serve this Cheesy vegetable casserole

There are so many ways to serve this cheesy vegetable and rice casserole, depending on the occasion, your guests, and what you’re craving alongside it. Whether it’s a weeknight dinner or a side dish for a potluck, this casserole adapts beautifully to the moment.

For a full and hearty meal, serve the casserole as the main dish. It has carbs, protein, and vegetables all in one, making it a perfectly complete vegetarian entrée. A generous scoop served with a crisp side salad drizzled with lemon vinaigrette is a favorite combo in our house.

If you’re hosting a larger gathering or a holiday dinner, this casserole also makes a great side dish. Pair it with baked chicken thighs, roasted turkey breast, or grilled halal sausages. It’s mild enough to complement more robust main dishes but flavorful enough to hold its own on the plate.

For a lighter lunch option, serve a smaller portion of the casserole with a bowl of soup on the side—something like tomato basil or carrot ginger would be lovely. And if you’re serving kids, they’ll love this casserole alongside some sliced fruit and warm dinner rolls.

Another great way to enjoy leftovers is to turn them into veggie patties. Scoop out cold portions, form them into patties, and pan-fry in a little olive oil until golden. It’s a fun, slightly crispy twist that works really well for next-day lunches.

Whether you’re serving this straight from the oven with a spoon or plating it alongside other favorites, it’s a dish that’s bound to please.

Pairing Suggestions for this Cheesy vegetable casserole

Pairing this cheesy vegetable and rice casserole with the right sides, drinks, or accompaniments can elevate your meal from comforting to absolutely unforgettable. Because this dish has a rich, creamy base with a slightly savory and cheesy profile, you’ll want to choose pairings that either brighten the meal, add textural contrast, or offer refreshing elements to balance it all out.

Perfect Side Dishes

If you’re serving this casserole as the main course, a simple, fresh side can make the meal feel more complete. Here are a few ideas:

  • Fresh Green Salad: A basic arugula or mixed greens salad with a lemon vinaigrette provides a nice tangy contrast to the creaminess of the casserole. Add cherry tomatoes, cucumbers, or even thinly sliced red onions to brighten it up.
  • Roasted Vegetables: If you’re looking to add even more veggies to your meal, roasted carrots, asparagus, or Brussels sprouts are all delicious and easy to prepare. Just toss them with a little olive oil, salt, pepper, and garlic powder, then roast until crisp and golden.
  • Halal Chicken or Turkey Cutlets: Lean proteins like grilled chicken breast or turkey cutlets seasoned with herbs or a hint of cumin complement the casserole without overpowering it.
  • Warm Whole-Grain Bread: A slice of whole-grain or sourdough bread is ideal for mopping up every last bit of cheesy goodness from your plate.
  • Soup: For a cozy, fall-inspired dinner, serve a small bowl of soup on the side. Tomato soup, creamy pumpkin soup, or even a light vegetable broth works beautifully.

Beverage Pairings

Since we’re keeping this recipe halal, let’s focus on non-alcoholic beverage options that still complement the dish beautifully.

  • Sparkling Water with Lemon or Lime: Light, bubbly, and palate-cleansing, sparkling water helps cut through the richness of the casserole.
  • Iced Herbal Tea: A chilled glass of mint, chamomile, or hibiscus tea pairs well and offers a calming finish to the meal.
  • Cucumber and Mint Infused Water: This adds a refreshing, cooling note that balances the warmth and comfort of the dish.
  • Apple Cider (Warm or Chilled): Especially nice in cooler weather, apple cider offers a slightly sweet contrast that works well with the savory, cheesy notes of the casserole.

For Kids or Picky Eaters

This casserole is already a hit with kids, but if you’re serving younger eaters, consider these pairing ideas to round out their plates:

  • Buttered Corn on the Cob: Sweet, simple, and always a favorite with little ones.
  • Fruit Salad: A mix of apples, grapes, and oranges makes for a fresh and juicy side that balances the meal.
  • Soft Dinner Rolls: Warm, pillowy rolls are fun to pull apart and go great with cheesy casseroles.

By pairing this dish thoughtfully, you can turn a simple casserole into a well-rounded, satisfying meal that feels anything but ordinary.

Storage, Freezing & Reheating Instructions of this Cheesy vegetable casserole

One of the best things about this cheesy vegetable and rice casserole is how well it stores. Whether you’re planning ahead for the week or saving leftovers, this dish holds up beautifully and tastes just as good reheated—sometimes even better.

Storing Leftovers

If you have any leftovers after dinner (which isn’t guaranteed, because this casserole tends to disappear quickly), you’ll want to store them properly to preserve the flavor and texture.

  • Refrigerator Storage: Allow the casserole to cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to 3–4 days. You can also store it right in the baking dish, covered tightly with foil or plastic wrap.
  • Individual Portions: For quick grab-and-go lunches, portion the casserole into single-serving containers before refrigerating. That way, you can reheat just what you need.

Freezing Instructions

This casserole is freezer-friendly, making it a great choice for meal prep or make-ahead dinners. Here’s how to freeze it properly:

  • Before Baking: If you’re preparing this as a freezer meal, assemble the entire casserole up until the baking stage. Don’t add the cracker topping yet—that should be added fresh. Wrap the unbaked casserole tightly in plastic wrap, then in foil. Label it with the date and freeze for up to 3 months.
  • After Baking: You can also freeze fully baked and cooled portions. Simply slice the casserole into servings, wrap each in plastic wrap, and place them in a freezer-safe bag or container.

When you’re ready to cook or reheat, you have a few options.

Reheating Tips

  • From the Fridge: Preheat your oven to 350°F, cover the casserole with foil, and bake for 20–25 minutes until hot throughout. You can remove the foil in the last few minutes if you’d like to crisp the top again. For quicker reheating, use the microwave—about 2–3 minutes per serving on high, though times may vary by appliance.
  • From Frozen: If frozen, it’s best to let the casserole thaw overnight in the fridge first. Then bake at 350°F as described above. If reheating from frozen without thawing, expect it to take 45–60 minutes in the oven, and cover it with foil for most of the time to prevent drying out.

With these tips, your casserole will be just as creamy and satisfying on day two (or day five) as it was fresh from the oven.

Common Mistakes to Avoid

Even though this recipe is very beginner-friendly, there are a few common pitfalls to be aware of. Avoiding these simple mistakes can make the difference between an average casserole and one that’s truly amazing.

1. Using Watery Vegetables

Frozen vegetables are super convenient, but if you don’t stir them into the hot sauce long enough before baking, they can release excess water during cooking. This can lead to a soggy or watery casserole. Make sure your vegetables are heated through and well mixed with the sauce before adding the rice and eggs.

2. Not Letting the Mixture Cool Before Adding Eggs

Adding raw eggs directly into a hot sauce mixture can lead to scrambled eggs—not ideal. Always let the pot cool slightly before mixing in the eggs to ensure they blend in smoothly without cooking prematurely.

3. Skipping the Seasoning

Because this dish relies on basic ingredients like rice and frozen vegetables, seasoning is essential to elevate the flavor. Don’t be tempted to reduce the spices or omit the mustard powder or garlic salt. These small additions make a big difference in taste.

4. Using Uncooked Rice

It may seem like a time-saver, but using uncooked rice will throw off the moisture balance of the casserole and likely result in uneven texture. Always use fully cooked rice—leftover rice from a previous meal works perfectly.

5. Overbaking

If you leave the casserole in the oven too long, the edges can dry out and the top may become overly crisp. Stick to the suggested baking times, and keep an eye on the casserole during the last 10 minutes.

Avoiding these simple mistakes will ensure your casserole is creamy, cohesive, and full of flavor every time.

Pro Tips

Want to take your casserole from good to absolutely unforgettable? Here are some tried-and-true tips that make a big difference, especially if you’re planning to make this recipe part of your regular rotation.

1. Toast the Crackers for Extra Crunch

If you really want that topping to be golden and crisp, give your cracker crumbs a quick toast in a dry skillet before mixing with butter. Just a few minutes over medium heat brings out a nutty flavor and ensures even crisping in the oven.

2. Drain Excess Moisture from the Veggies

To avoid sogginess, you can pat your frozen vegetables dry with a clean kitchen towel after letting them sit out for a few minutes or sauté them briefly in a pan to release some moisture before adding them to the sauce.

3. Use Day-Old Rice

Freshly cooked rice tends to be a bit sticky and moist. For the best texture, use leftover rice that’s had time to dry out a bit. If you’re cooking rice specifically for this recipe, spread it out on a baking sheet and let it cool completely before mixing in.

4. Customize the Cheese Blend

Cheddar is classic, but don’t hesitate to mix it up. Try combining sharp cheddar with mozzarella for extra meltiness, or add a little grated Parmesan for a nutty flavor punch. Just make sure to use cheeses that melt well.

5. Let It Rest Before Serving

It’s tempting to dig in as soon as the casserole comes out of the oven, but letting it rest for 5–10 minutes really makes a difference. The filling sets up slightly, making it easier to slice and allowing the flavors to fully develop.

These simple adjustments don’t take much extra time but go a long way in making your casserole extra special.

Frequently Asked Questions (FAQs)

Even though this cheesy vegetable and rice casserole is pretty straightforward, you might still have a few questions—especially if it’s your first time making it. Below are answers to the most commonly asked questions to help you feel totally confident in the kitchen.

Can I use fresh vegetables instead of frozen?

Yes, absolutely. Fresh vegetables work wonderfully in this recipe. If you’re using fresh broccoli or carrots, make sure to steam or sauté them first until just tender, since the casserole doesn’t bake long enough to fully cook raw, dense vegetables. Peas, corn, or spinach can be added fresh without pre-cooking, as they cook quickly during baking.

What kind of rice works best?

Long grain white rice is the most commonly used and gives you a fluffy, light texture. However, you can use brown rice for added fiber and nutrients, or even a wild rice blend for an earthier flavor. Just be sure whatever rice you use is cooked before mixing it into the casserole.

Can I make this casserole ahead of time?

Yes, and it’s a great dish for preparing in advance. You can assemble the entire casserole—minus the cracker topping—up to 24 hours ahead. Cover it tightly and store it in the fridge. When ready to bake, let it come to room temperature for 15–20 minutes, then add the topping and bake as directed. This makes dinner prep on busy nights a total breeze.

Is there a way to make this gluten-free?

Yes, this casserole can be adapted to be gluten-free. Use a gluten-free condensed mushroom soup (many brands offer these now), and swap the Ritz crackers for a gluten-free cracker or panko alternative. Also, be sure your seasonings are labeled gluten-free if you’re cooking for someone with celiac or a severe gluten intolerance.

What can I use instead of cream of mushroom soup?

If you’re not a fan of canned soups or want a homemade version, you can make a quick substitute using a roux. Sauté 2 tablespoons of butter with 2 tablespoons of flour, then whisk in 1 cup of milk and cook until thickened. Add some sautéed mushrooms, garlic powder, and a pinch of salt for flavor. It’s a great homemade alternative and works perfectly in this casserole.

Can I add protein to this dish?

Definitely. This casserole is incredibly versatile. You can stir in cooked chicken breast, ground turkey, or even crumbled halal sausage before baking for a heartier version. If you want to keep it vegetarian but boost the protein, try adding a cup of cooked lentils or chickpeas.

Can I skip the eggs?

The eggs help bind the casserole and give it structure, but if you need to omit them (for allergy or dietary reasons), you can still make the dish. It may be a bit softer in texture, but still delicious. You could also substitute with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for a plant-based binding option.

Why is my casserole too wet or soggy?

There are a few potential causes. Your frozen vegetables might not have been warmed through before mixing in, or you may have used freshly cooked rice that was still holding moisture. Make sure to follow the instructions on cooling the mixture before adding eggs and rice, and stir vegetables into the sauce thoroughly to distribute any excess water.

What’s the best way to crush the Ritz crackers?

Place them in a zip-top bag and gently roll over them with a rolling pin until they’re evenly crushed. You can also use a food processor for a finer crumb, but I like to leave them a little coarse for that crunchy texture.

Can I make this recipe dairy-free?

Yes, with a few substitutions. Use a dairy-free condensed mushroom soup (available in many stores), swap the cheese for a vegan alternative that melts well, and use dairy-free milk and sour cream (such as coconut or oat-based options). The result will still be creamy and satisfying with just a slightly different flavor profile.

Conclusion & Call to Action

This cheesy vegetable and rice casserole is more than just a simple comfort food recipe—it’s a true kitchen staple. It’s the kind of dish you can make again and again, tweak based on what’s in your fridge, and still be totally satisfied every time it hits the table. Whether you’re feeding a crowd, prepping lunches for the week, or just looking for a cozy dinner on a chilly night, this casserole has your back.

What I love most about it is its flexibility. From the vegetables you use to the type of rice and cheese you choose, there’s so much room to play around and make it your own. And even with all its comfort food vibes, it’s packed with nutritious ingredients that will keep you feeling good long after the last bite.

Now that you’ve got all the tools, tips, and step-by-step instructions, I hope you feel ready and excited to make this dish. Trust me—once you do, it’s going to become one of those recipes you keep coming back to. It’s warm, it’s flavorful, and it brings everyone around the table with big smiles.

If you give this recipe a try, I’d love to hear how it goes. Leave a comment below and let me know your favorite twists and add-ins. Did you use a different vegetable combo? Try a new cheese blend? Make it ahead for a party? I want to hear all about it. And don’t forget to share your finished dish on social media and tag me—I love seeing your kitchen creations and the ways you make the recipe your own.

Now go preheat that oven, gather your ingredients, and treat yourself (and your family) to something truly delicious. This casserole is waiting to become a new favorite in your recipe lineup. You’ve got this—and I promise, it’s going to be amazing.

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Cheesy vegetable casserole

Cheesy Vegetable Casserole with Rice – Easy Comfort Food


  • Author: Julia Hart
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This cheesy vegetable and rice casserole is the ultimate comfort food—creamy, hearty, and packed with vegetables, rice, and melted cheddar. It’s easy to make, family-friendly, and perfect for a weeknight dinner or potluck.


Ingredients

Scale
  • 1 small yellow onion, finely diced

  • 1 tbsp 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 tsp garlic salt

  • ½ tsp salt

  • ½ tsp mustard powder

  • ½ tsp Italian seasoning

  • ¼ tsp black pepper

Topping:

  • 1 cup Ritz crackers, crushed (¾ sleeve)

  • 2 tbsp melted butter


Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.

  • In a large pot, melt butter and sauté onions for 5 minutes.

  • Stir in mushroom soup, milk, sour cream, and seasonings until smooth.

  • Add 1 cup cheddar cheese and mix until melted.

  • Stir in broccoli and mixed vegetables; heat through.

  • Let cool slightly. Add whisked eggs and cooked rice. Mix well.

  • Transfer to baking dish. Top with remaining cheese.

  • Cover with foil and bake 20 minutes.

  • Combine cracker crumbs with melted butter.

  • Remove foil, sprinkle topping, and bake uncovered for 10 more minutes.

  • Let rest 5–10 minutes before serving.

Notes

  • Use day-old rice for the best texture.

  • Substitute with fresh veggies if preferred (steam first).

  • Add cooked chicken or lentils for extra protein.

  • Gluten-free option: use GF crackers and soup.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

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