Description
This cheesy vegetable and rice casserole is hearty, creamy, and topped with buttery Ritz crackers. A perfect comfort dish for busy weeknights or family dinners.
Ingredients
Scale
- 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 sharp cheddar cheese (divided)
- 2 heaping cups frozen broccoli
- 3 cups frozen mixed vegetables (peas, carrots, corn, etc.)
- 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 crushed Ritz crackers (about ¾ sleeve)
- 2 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C).
- Melt butter in a large pot, sauté the onions for 5 minutes until soft.
- Stir in cream of mushroom soup, milk, sour cream, and all seasonings. Heat through.
- Add 1 cup of cheese, stir until melted.
- Mix in frozen broccoli and vegetables, heat through.
- Remove from heat, let cool slightly. Stir in whisked eggs and cooked rice.
- Transfer the mixture to a greased 9×13-inch casserole dish. Top with remaining cheese.
- Cover and bake for 20 minutes.
- Meanwhile, mix crushed crackers with melted butter.
- Remove the casserole from the oven, top with cracker mixture.
- Bake uncovered for 10 more minutes until topping is golden.
- Serve hot and enjoy!
Notes
For extra protein, add cooked chicken or turkey. You can also use brown rice for added fiber.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 5g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg