Description
This cheesy vegetable casserole is creamy, comforting, and easy to make. Packed with vegetables, rice, and cheese, it’s perfect for family dinners.
Ingredients
- 1 small yellow onion finely diced
- 1 tablespoon unsalted butter
- 1 can 10.5 ounces cream of mushroom soup
- 1 half cup whole milk
- 1 half cup sour cream
- 2 cups shredded cheddar cheese divided
- 2 cups frozen broccoli florets
- 2 cups frozen mixed vegetables
- 2 large eggs lightly beaten
- 2 cups cooked long grain white rice
- 1 teaspoon garlic powder
- 1 half teaspoon salt
- 1 half teaspoon dry mustard powder
- 1 half teaspoon Italian seasoning
- 1 quarter teaspoon black pepper
- 1 cup crushed buttery crackers
- 2 tablespoons melted butter
Instructions
- Heat the oven to 350°F and lightly grease a 9 by 13 inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft.
- Stir in the cream of mushroom soup, milk, sour cream, garlic powder, salt, mustard powder, Italian seasoning, and black pepper until smooth.
- Add 1 and 1 half cups of the shredded cheddar cheese and stir until melted.
- Stir in the frozen broccoli and mixed vegetables until evenly coated. Remove from heat and cool for 5 minutes.
- Stir in the beaten eggs and cooked rice until fully combined.
- Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining cheese.
- Mix the crushed crackers with the melted butter and sprinkle evenly over the casserole.
- Bake uncovered for 30 minutes until bubbly and golden on top.
- Rest for 5 minutes before serving.
Notes
- Let the casserole rest briefly before serving so it sets cleanly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American