Be sure to try my Chicken Broccoli Rice Casserole recipe next!
Vegetable Casserole
There is no better side dish recipe or meatless meal than this one! The list of vegetables that can be used in this casserole is pretty much endless, and I love the convenience of using frozen veggies! (Although fresh vegetables can be used as well.) Cream of mushroom soup and that crunchy Ritz cracker topping gives us that classic casserole vibe, which I love. (Feel free to make this with my homemade cream of mushroom or cream of chicken soup as well!) The sauce is super creamy, and the savory bites of delicious rice throughout this casserole make it all complete! Bonus: This is easy to make up to 2 days ahead of time!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Melt butter in a large pot and add onions. Soften for 5 minutes, then add cream of mushroom soup, milk, sour cream, and seasonings. Stir to combine and heat through. Stir in 1 cup of cheese and let it melt.
Add broccoli and mixed vegetables. Stir to combine and heat through. Remove from heat and let it cool slightly. Stir in whisked eggs and cooked rice. Transfer to a greased 9 x 13-inch baking dish.
Top with remaining cheese. Cover and bake at 350 ° for 20 minutes. Remove and top with melted butter/Ritz cracker combo. Bake uncovered for 10 minutes. Serve!
Make Ahead Method
Assemble the casserole as outlined and top with cheese. Refrigerate for up to 2 days. Let it sit out for 30 minutes prior to baking, or add about 10-15 minutes to the covered baking time.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well.
Try These Next
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
9 x 13 inch casserole dish Rice cooker Box Cheese Grater– cheese grated from a block at home will melt and taste much better than packaged shredded cheese.
