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
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1 small yellow onion, finely diced
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1 tbsp butter
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10.5 oz condensed cream of mushroom soup
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½ cup milk
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½ cup sour cream
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8 oz shredded cheddar cheese, divided
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2 heaping cups frozen broccoli
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3 cups frozen mixed vegetables
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2 large eggs, whisked
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2 cups cooked white long grain rice
Seasonings:
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½ tsp garlic salt
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½ tsp salt
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½ tsp mustard powder
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½ tsp Italian seasoning
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¼ tsp black pepper
Topping:
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1 cup Ritz crackers, crushed (¾ sleeve)
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2 tbsp melted butter
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
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In a large pot, melt butter and sauté onions for 5 minutes.
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Stir in mushroom soup, milk, sour cream, and seasonings until smooth.
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Add 1 cup cheddar cheese and mix until melted.
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Stir in broccoli and mixed vegetables; heat through.
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Let cool slightly. Add whisked eggs and cooked rice. Mix well.
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Transfer to baking dish. Top with remaining cheese.
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Cover with foil and bake 20 minutes.
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Combine cracker crumbs with melted butter.
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Remove foil, sprinkle topping, and bake uncovered for 10 more minutes.
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Let rest 5–10 minutes before serving.
Notes
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Use day-old rice for the best texture.
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Substitute with fresh veggies if preferred (steam first).
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Add cooked chicken or lentils for extra protein.
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Gluten-free option: use GF crackers and soup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American