Name: Vegetable Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tbsp butter; 1 medium onion, chopped; 1 can (10.5 oz) cream of mushroom soup; ¾ cup sour cream; ½ cup milk; 2 cups shredded cheddar cheese, divided; 1 tsp garlic salt; ½ tsp mustard powder; 1 tsp Italian seasoning; ½ tsp black pepper; 3 cups frozen mixed vegetables (or fresh, pre-cooked); 1 cup frozen broccoli florets (or fresh, pre-cooked); 2 large eggs, beaten; 2 cups cooked long-grain white rice; 1 sleeve Ritz crackers, crushed; 2 tbsp melted butter; Optional: ½ cup crispy fried onions

There’s something undeniably comforting about a warm, bubbling Vegetable Casserole straight from the oven. The golden, buttery topping, the creamy, cheesy filling, and the way it fills the kitchen with nostalgic, homey aromas—it’s like a hug in food form. And when you make it meatless but still hearty and filling? That’s when things get really special.

This vegetable casserole is one of those dishes that manages to tick every box: it’s easy, it’s flavorful, it’s family-friendly, and it makes your veggies taste like a dream. Whether you’re a lifelong vegetarian, trying to eat more plant-based meals, or just in need of a reliable, satisfying side, this one is a keeper.

I first made this casserole on a Sunday afternoon when I was trying to use up a handful of mismatched veggies in the fridge. I had a bit of broccoli, some frozen peas, and a lonely carrot as well as leftover rice and some sour cream that was nearing its expiration date. After a little experimenting, a cheesy, creamy, perfectly golden casserole came out of the oven—and just like that, a new favorite was born.

Over time, this recipe has become a weeknight lifesaver and a go-to for potlucks and family dinners. It’s endlessly flexible, deeply satisfying, and tastes even better the next day. Plus, that crunchy Ritz cracker topping? It’s pretty much magic.

Why You’ll Love This Recipe

This vegetable casserole has all the cozy vibes of classic comfort food, without being overly heavy or complicated to make. Here’s why you’re going to want to make it again and again:

It’s incredibly easy. With simple pantry staples and frozen or fresh veggies, you can get this in the oven without breaking a sweat. There’s no fancy equipment, no complicated steps—just straightforward, satisfying cooking.

It’s family-friendly. Kids and adults both love this dish. The creamy texture and cheesy flavor make the vegetables taste downright indulgent, and that buttery cracker topping is pure joy in every bite.

It’s perfect for make-ahead meals. You can prep the entire thing a day or two in advance, refrigerate it, and then bake it when you’re ready. It also freezes beautifully, which makes it ideal for batch cooking or meal prepping.

It’s flexible. Use whatever vegetables you have on hand—broccoli, carrots, peas, green beans, corn, spinach, mushrooms. It’s a clean-out-the-fridge kind of meal that still tastes like you planned it all week.

It’s a total crowd-pleaser. Whether you’re making it as a vegetarian main dish or a side for a bigger spread, this casserole holds its own. It’s creamy, savory, cheesy, and just a little bit crispy on top—everything you want in a comforting bake.

Health Benefits

Despite being rich and creamy, this vegetable casserole has a few hidden health perks. While it’s definitely a comfort dish, it sneaks in a good amount of nutrition:

It’s packed with vegetables. Depending on what you include, you’ll get fiber, vitamins, and antioxidants from ingredients like broccoli, carrots, peas, spinach, or green beans. Using a variety of vegetables boosts both the flavor and the nutrition.

It provides plant-based protein. Thanks to the cheese and milk, you’re getting a good dose of protein—about 20 grams per serving. You can also boost the protein content by adding beans or lentils.

It includes whole grains if you swap the rice. While the traditional version uses long-grain white rice, you can easily switch to brown rice or even quinoa for added fiber and nutrients.

It’s satisfying and prevents food waste. This dish is a great way to use up leftovers and reduce food waste, making it both eco-friendly and budget-conscious.

You can make it lighter. If you’re watching your fat or calorie intake, try using reduced-fat cheese, light sour cream, and whole-grain crackers for the topping.

Preparation Time, Servings, and Nutritional Information

Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 to 8 servings

Nutritional Information (Per Serving)
Calories: 501 kcal
Protein: 20g
Carbohydrates: 43g
Fat: 29g (Saturated Fat: 15g)
Fiber: 5g
Sodium: 1208mg

Ingredients List

Here’s everything you’ll need to bring this casserole to life. Feel free to mix and match vegetables based on what you have:

1 tablespoon butter (for sautéing)
1 medium yellow onion, finely chopped
1 can (10.5 oz) cream of mushroom soup (or homemade if you prefer)
¾ cup sour cream
½ cup milk (whole or 2%)
2 cups shredded cheddar cheese, divided (extra sharp recommended)
1 teaspoon garlic salt
½ teaspoon mustard powder
1 teaspoon Italian seasoning
½ teaspoon black pepper
3 cups frozen mixed vegetables (or fresh, pre-cooked)
1 cup frozen broccoli florets (or fresh, pre-cooked)
2 large eggs, beaten
2 cups cooked long-grain white rice (or brown rice for added fiber)
1 sleeve Ritz crackers, crushed
2 tablespoons melted butter (for topping)
Optional: ½ cup crispy fried onions for extra crunch

Ingredient Highlights:

Cream of Mushroom Soup adds creaminess and depth of flavor.
Cheddar Cheese provides richness and a bold, savory taste.
Sour Cream and Milk create a velvety base for the casserole.
Frozen Vegetables offer convenience, but fresh can be used too.
Rice adds bulk and makes the dish more filling.
Ritz Crackers deliver that perfect buttery, crispy topping.

Step-By-Step Cooking Instructions

Follow these simple steps to make the perfect vegetable casserole:

Preheat the oven and prepare the dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.

Sauté the onions
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion and sauté for about 5 minutes, or until soft and fragrant.

Make the creamy base
Add the cream of mushroom soup, milk, sour cream, garlic salt, mustard powder, Italian seasoning, and black pepper to the skillet. Stir until everything is well combined and smooth.

Add the cheese
Stir in 1½ cups of shredded cheddar cheese. Allow it to melt into the sauce over low heat. This should take 1–2 minutes. Stir occasionally to prevent sticking.

Fold in the vegetables
Add the frozen (or cooked fresh) mixed vegetables and broccoli to the mixture. Stir to coat the veggies in the creamy sauce. Let it heat through for about 3–4 minutes.

Mix in the rice and eggs
Remove the skillet from the heat. Gently stir in the cooked rice and the beaten eggs. The eggs help bind everything together during baking.

Transfer to baking dish
Pour the mixture into your prepared 9×13-inch dish. Spread it out evenly, then sprinkle the remaining ½ cup of cheddar cheese on top.

Bake covered
Cover the casserole with foil and bake in the preheated oven for 20 minutes.

Add the topping and bake again
While it’s baking, combine the crushed Ritz crackers with the melted butter in a small bowl. After 20 minutes, remove the foil and sprinkle the buttery cracker mixture over the top. Return to the oven and bake uncovered for another 10 minutes.

Cool slightly and serve
Once the top is golden and bubbly, remove the casserole from the oven. Let it cool for 5–10 minutes before serving to allow it to set.

How to Serve

There are so many delicious ways to enjoy this vegetable casserole. Here are a few serving ideas:

Serve it as a main dish with a light green salad or roasted vegetables on the side.
Pair it as a side dish with roasted chicken, grilled fish, or turkey meatloaf.
Add a dollop of Greek yogurt or sour cream on top for extra tanginess.
Sprinkle with freshly chopped parsley or chives for a pop of color and freshness.

Pairing Suggestions

To complete your meal, consider these delicious pairings:

Side Dishes: Serve with garlic roasted green beans, sautéed spinach, or a simple cucumber salad.
Beverages: Pair with sparkling water infused with lemon and mint or a glass of freshly brewed iced tea.
For Kids: Offer a side of applesauce or soft dinner rolls to round out a comforting kid-friendly plate.

Storage, Freezing & Reheating Instructions

This casserole is ideal for leftovers and make-ahead meals. Here’s how to store and reheat it:

Refrigeration:
Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 3 days.

Freezing:
Cool the cooked casserole completely. Wrap the dish tightly in foil and then plastic wrap or transfer to a freezer-safe container. Freeze for up to 3 months.

Reheating:
Reheat refrigerated leftovers in the oven at 350°F for 15–20 minutes or until hot. For frozen casseroles, thaw overnight in the fridge before reheating, or bake directly from frozen at 350°F for 45–50 minutes, covered.

Common Mistakes to Avoid

To ensure your Vegetable Casserole turns out perfectly, watch out for these common pitfalls:

Not cooking fresh veggies before adding them. They’ll stay too firm if raw.
Using too much liquid. Stick to the recommended milk and sour cream measurements.
Overbaking. If you leave it in too long, the casserole can dry out.
Skipping the eggs. They help bind the dish and improve texture.
Forgetting to cover with foil during the first bake. This helps keep everything moist.

Pro Tips

Get the most out of your casserole with these tried-and-true tips:

Use chicken broth or bouillon to cook your rice for extra flavor.
Combine sharp yellow cheddar and white cheddar for depth.
Toast the cracker topping lightly in a skillet before adding for extra crunch.
Make it spicy with a pinch of red pepper flakes or diced jalapeños.
Let the casserole rest after baking so it sets and slices more easily.

Frequently Asked Questions (FAQs)

Can I use brown rice or quinoa instead of white rice?
Yes, both are great substitutes. Just make sure they’re fully cooked before mixing in.

Can I skip the eggs?
You can, but the casserole may be slightly looser in texture. The eggs help hold everything together.

Can I make this dairy-free?
Absolutely. Use dairy-free cheese, a plant-based milk, and a dairy-free sour cream alternative.

Can I use fresh vegetables instead of frozen?
Yes. Just make sure to cook them until they’re about 90% done before mixing them in.

What if I don’t have Ritz crackers?
Use crushed cornflakes, panko breadcrumbs, or even potato chips for a different crunchy topping.

Can I make this ahead?
Yes, assemble it up to 2 days in advance and refrigerate. Just add the topping before baking.

How do I make it more protein-rich?
Stir in cooked lentils, chickpeas, or white beans for extra plant-based protein.

Is this freezer-friendly?
Yes, it freezes beautifully. Freeze before or after baking and reheat as needed.

What’s a good substitute for cream of mushroom soup?
You can make a quick homemade version using butter, flour, broth, and sautéed mushrooms.

Can I halve the recipe?
Absolutely. Use an 8×8-inch dish and bake for slightly less time.

Conclusion & Call to Action

This creamy, cheesy vegetable casserole is everything you want in a comfort food dish: cozy, flavorful, versatile, and totally satisfying. Whether you serve it as a weeknight main or a festive side at a family gathering, it never fails to bring smiles to the table.

Now that you’ve got the recipe, it’s time to roll up your sleeves and make it. Don’t forget to snap a photo of your finished casserole and share it—your cozy masterpiece deserves to be celebrated. Let me know in the comments how it turned out, what veggies you used, or if you made any creative twists. I’d love to hear how you made it your own.