Vegetable Casserole
This 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.
Servings: 6 -8 servings
Calories: 459kcal
Ingredients
- 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
Instructions
- Preheat the oven to 350F. Lightly grease a 9x13 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.
Nutrition
Calories: 459kcal | Carbohydrates: 46g | Protein: 17g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 462mg | Potassium: 464mg | Fiber: 7g | Sugar: 3g | Vitamin A: 8462IU | Vitamin C: 19mg | Calcium: 375mg | Iron: 2mg