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Vegetable Casserole

Comforting Vegetable Casserole with Cheesy Cracker Topping

This Vegetable Casserole is a creamy, versatile dish topped with crunchy crackers, perfect for family dinners or potlucks.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 tablespoons Butter Substitute with margarine for a dairy-free option.
  • 1 cup Onion (diced) Can replace with shallots for a milder taste.
  • 1 can Cream of Mushroom Soup Substitute with cream of chicken or make from scratch.
  • 1 cup Milk Use plant-based milk for a dairy-free version.
  • 1 cup Sour Cream Substitute with Greek yogurt for a healthier option.
  • 1 teaspoon Garlic Salt Swap in fresh minced garlic and regular salt if preferred.
  • to taste Salt & Pepper Adjust according to taste preference.
  • 1 teaspoon Mustard Powder Omit if unavailable, or substitute with prepared mustard.
  • 1 teaspoon Italian Seasoning Use a mix of dried basil, oregano, and thyme if needed.
  • 2 cups Shredded Cheddar Cheese Substitute with any cheese of choice.
  • 2 cups Frozen Broccoli Any mixed frozen vegetables can be used instead.
  • 2 Whisked Eggs For a vegan version, use flax eggs or chia seeds mixed with water.
  • 2 cups Cooked Rice Swap with quinoa or couscous for variety.
For the Topping
  • 1 cup Crushed Ritz Crackers Use panko breadcrumbs or crushed cornflakes for a gluten-free option.

Equipment

  • Large pot
  • Casserole Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and aromatic.
  3. Stir in the cream of mushroom soup, milk, and sour cream. Season with garlic salt, salt, mustard powder, and Italian seasoning. Mix until smooth and heat through for a couple of minutes.
  4. Gently fold in the shredded cheddar cheese until melted.
  5. Add the frozen broccoli and any additional mixed vegetables. Cook until everything is heated through.
  6. Remove from heat and stir in the whisked eggs and cooked rice.
  7. Pour the mixture into a greased 9x13-inch casserole dish and spread evenly.
  8. Sprinkle an additional cup of shredded cheese over the top. Cover with foil and bake for 20 minutes.
  9. Remove the foil and sprinkle crushed Ritz crackers on top. Bake uncovered for an additional 10 minutes until golden brown and crispy.
  10. Cool for a few minutes before serving warm.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 80mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 5mg

Notes

Feel free to customize your Vegetable Casserole with your favorite veggies and cheeses for a personalized touch!

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