Description
This Vegetable Casserole is the epitome of comfort food, combining creamy textures and vibrant flavors in a hearty dish that’s perfect for any occasion.
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 cheddar cheese, divided
- 2 heaping cups frozen broccoli
- 3 cups frozen mixed vegetables
- 2 large eggs, whisked
- 2 cups cooked white long grain rice
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1 cup Ritz crackers, crushed (about ¾ sleeve)
- 2 tablespoons melted butter
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- In a large pot over medium heat, melt the butter and sauté the diced onion until softened (about 5 minutes).
- Stir in the cream of mushroom soup, milk, sour cream, and seasonings until well combined.
- Mix in 1 cup of shredded cheddar cheese until melted.
- Fold in the frozen broccoli and mixed vegetables; remove from heat once warmed.
- Allow the mixture to cool slightly before adding whisked eggs and cooked rice; mix thoroughly.
- Pour into the prepared casserole dish and top with remaining cheese.
- Cover with foil and bake for 20 minutes, then add crushed Ritz crackers mixed with melted butter on top and bake uncovered for an additional 10 minutes until golden.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg