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–+ servings
Vegetable Casserole

Delightful Vegetable Casserole: Comfort Food Made Easy

A comforting Vegetable Casserole packed with nutritious veggies and cheesy goodness, this dish is easy to customize and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Butter Substitution: Margarine can be used for a dairy-free option.
  • 1 cup Onions Dice finely for even cooking.
  • 1 can Cream of Mushroom Soup Use homemade or substitute with a different cream soup.
  • 1 cup Milk Any plant-based milk can work.
  • 1 cup Sour Cream Substitution: Greek yogurt can be used for a healthier alternative.
  • 1 teaspoon Garlic Salt Adjust based on preference.
  • 1 teaspoon Salt Adjust based on preference.
  • 1 teaspoon Mustard Powder Adjust based on preference.
  • 1 teaspoon Italian Seasoning Adjust based on preference.
  • 1 teaspoon Pepper Adjust based on preference.
  • 2 large Eggs Whisk thoroughly before adding.
  • 2 cups Cooked Rice Substitute with quinoa for a gluten-free option.
For the Vegetables
  • 2 cups Frozen Broccoli and Mixed Vegetables Fresh vegetables can also be used.
For the Cheese
  • 1 cup Shredded Cheddar Cheese Substitution: Use different types of cheese like mozzarella or gouda.
For the Topping
  • 1 cup Crushed Ritz Crackers Substitution: Any other buttery cracker or breadcrumb can be used.

Equipment

  • Large Pot
  • casserole dish
  • Spatula
  • Small bowl

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. Melt butter in a large pot over medium heat. Add diced onions and sauté for about 5 minutes until translucent.
  3. Stir in cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper. Cook for another 2-3 minutes until the mixture is smooth.
  4. Sprinkle in shredded cheddar cheese, stirring until it melts fully into the mixture, about 2 minutes.
  5. Add frozen broccoli and mixed vegetables, stirring gently to combine and heat for another 2-3 minutes.
  6. Whisk the eggs in a separate bowl. Pour the beaten eggs and cooked rice into the vegetable mixture, stirring well.
  7. Transfer the mixture into a greased casserole dish, spreading evenly. Top with remaining cheddar cheese.
  8. Cover with aluminum foil and bake for 20 minutes in the preheated oven.
  9. Melt another tablespoon of butter in a small bowl and combine with crushed Ritz crackers for topping.
  10. After 20 minutes, remove foil and sprinkle the cracker topping over the casserole. Bake uncovered for an additional 10 minutes until the top is golden.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 1mg

Notes

This casserole can be prepared in advance for convenience. Store leftovers in an airtight container for up to 3 days.

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