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.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dinner, Side Dish
Keyword: casserole dish, vegetable casserole
Servings: 6 -8 servings
Author: Kasey Schwartz
- 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 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.
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