Vegetable casserole is a versatile side dish that works for a weeknight dinner or a holiday meal! Rice and mixed veggies are baked in an irresistibly creamy sauce and topped with cheese and buttery cracker crumbs.
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This hearty and satisfying vegetable casserole is perfect for a cozy winter dinner. It’s packed with nutrient-rich vegetables and it can be prepped ahead of time, so it’s ideal for a busy weeknight. Plus, it’s delicious and comforting, so everyone will love it!
And with the holidays right around the corner, this casserole is also the perfect dish to bring to a potluck or holiday party. It’s the kind of classic vegetable casserole everyone loves—even veggie haters! (The creamy sauce, savory cheddar, and crispy Ritz cracker topping definitely help!)
Cheesy Vegetable Casserole Recipe
This vegetable casserole is comfort food to the max—you’ll get your carb fix thanks to the rice, there’s veggies to add nutrition, and it has the perfect balance of creamy sauce and crispy, crunchy topping. And, of course, there’s cheese too, the ultimate comfort food ingredient!
If you love creamed spinach, cheesy broccoli rice casserole, or scalloped potatoes you’ll love this vegetable casserole too. Make it once and you’ll find yourself making it again and again. It’s the perfect creamy casserole for Thanksgiving, too!
See recipe card below this post for ingredient quantities and full instructions.
- Unsalted butter
- Onion – Yellow or white are both fine here.
- Condensed cream of mushroom soup
- Whole milk – Whole milk will give you the creamiest sauce.
- Sour cream
- Garlic powder
- Dijon mustard
- Shredded cheddar cheese – If you have the time, I recommend buying a block of cheese and shredding it yourself. It will melt smoother that way!
- Frozen broccoli
- Frozen mixed vegetables
- Cooked rice – I like to use Instant Pot rice because it’s fluffy and perfect.
- Ritz crackers – Or another buttery type of cracker.
- Kosher salt & black pepper
- Make it with cauliflower – You can swap either the frozen broccoli or the mixed vegetables with frozen cauliflower for a cauliflower casserole.
- Switch up the cheese – Swiss or gruyere would be delicious in this vegetable casserole too! Grated Parmesan can be used instead of cheddar on the top.
- Try a different topping – French fried onions, panko breadcrumbs, or even cornflakes can be used instead of crackers.
- Add bacon – Cooked, crumbled bacon can be added to the casserole mixture or as a garnish at the end of the cooking time. I love making bacon in the oven!
How to Make Vegetable Casserole
- Prepare: Preheat the oven to 350ºF and lightly grease a 9×13 baking dish with butter or cooking spray.
- Cook the Onion: Melt the butter in a Dutch oven or large pot set over medium heat. Add the onion and cook until they’re softened, about 5 minutes.
- Make the Sauce: Add the cream of mushroom soup, milk, sour cream, garlic powder, and Dijon mustard to the pot with the onions. Whisk to combine and bring the mixture to a boil.
- Add the Cheese, Veggies, and Rice: Stir 1 cup of cheese, the broccoli, and the mixed vegetables into the sauce. Cook until the vegetables are warmed through, about 3 minutes, then stir in the rice and parsley. Reduce to a simmer and cook for 3 to 4 minutes.
- Assemble: Pour the vegetable casserole mixture into the prepared baking dish. Sprinkle the Ritz crumbs on top, followed by the remaining cheese.
- Bake: Place the dish in the oven and bake for 20 to 25 minutes, or until the sauce is bubbly and the edges are beginning to brown. Let the casserole rest for 10 minutes before serving.
How to Store Leftover Vegetable Casserole
Leftover vegetable casserole can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
Here are some main dishes to pair with this vegetable casserole:
Just about any vegetable is good in a casserole! Over the years, I’ve shared corn casserole, green bean casserole, and even zucchini casserole. This vegetable casserole features a variety of veggies for maximum flavor!
There’s a lot of variation when it comes to vegetable casserole recipes, but most have a vegetable, a creamy or cheesy sauce, and some kind of topping.
Because this vegetable casserole uses frozen vegetables, they’ll warm up quickly when you stir them into the sauce and they don’t need to be cooked separately.
The casserole originated in Europe in the 1870s, but they gained popularity in the United States in the 20th century when lightweight metal and glass cookware came on the market.
More Easy Side Dish Recipes
- 2 tbsp unsalted butter
- 1 medium onion diced
- 1 can condensed cream of mushroom soup
- ½ cup whole milk
- ½ cup sour cream
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 2 cups shredded cheddar cheese divided
- 2 cups frozen broccoli
- 3 cups frozen mixed vegetables
- 2 cups cooked rice
- 2 tbsp parsley chopped
- 1 cup Ritz crackers crumbled
- Kosher salt & black pepper to taste
- Preheat the oven to 350F. Lightly grease a 9×13 baking dish.
- In a Dutch oven, add the butter and melt over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the cream of mushroom soup, milk, sour cream, garlic powder, and Dijon mustard. Whisk to combine and bring to a boil.
- Add 1 cup of cheese, broccoli, and mixed vegetables. Stir to combine. Cook until vegetables are warmed through, about 3 minutes.
- Add cooked rice and parsley. Stir to combine. Reduce to a simmer and cook for 3-4 minutes. Pour into the prepared baking dish and top with Ritz crumbs and the remaining cheese.
- Bake for 20-25 minutes or until bubbly and caramelized. Let rest for 10 minutes before serving.