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Vegetable Casserole

Delightful Vegetable Casserole with Cheesy Crunch Topping

This Vegetable Casserole combines colorful veggies and cream with a crunchy topping for a comforting dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Quick Meals
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 tbsp Unsalted Butter Substitute with margarine or olive oil for a lighter option.
  • 1 cup Diced Onions Any onion variety can be used.
  • 1 can Cream of Mushroom Soup Can substitute with homemade cream sauce or another creamy soup.
  • 1 cup Milk Use plant-based milk for a dairy-free version.
  • 1 cup Sour Cream Greek yogurt can be used as a lower-fat alternative.
  • 1 tsp Garlic Salt Fresh minced garlic can also be used.
  • 1 tsp Salt Use sea salt for a more robust flavor.
  • 1 tsp Mustard Powder Can swap with Dijon mustard for a bolder taste.
  • 1 tbsp Italian Seasoning Fresh herbs like basil or oregano can be added.
  • 1 tsp Black Pepper Adjust according to taste.
  • 1 cup Shredded Cheddar Cheese Any melty cheese like Monterey Jack works well.
  • 2 cups Frozen Broccoli Fresh broccoli can be blanched and used instead.
  • 1 cup Frozen Mixed Vegetables Use any preferred vegetable mix or fresh veggies.
  • 2 large Whisked Eggs For vegan option, use a flax egg as an alternative.
  • 1 cup Cooked Rice Quinoa or couscous can be used as substitutes.
For the Topping
  • 1 cup Crushed Ritz Crackers Panko breadcrumbs or crushed cornflakes can also be effective.

Equipment

  • large pot
  • Casserole dish
  • aluminum foil
  • mixing bowl

Method
 

Step-by-Step Instructions for Vegetable Casserole
  1. Preheat your oven to 350°F (175°C). Grease your casserole dish and gather your ingredients.
  2. Melt 4 tablespoons of unsalted butter in a large pot over medium heat. Add diced onions and sauté for about 5 minutes until soft and translucent.
  3. Stir in 1 can of cream of mushroom soup, 1 cup of milk, 1 cup of sour cream, and season with garlic salt, salt, mustard powder, Italian seasoning, and black pepper. Mix for 3-4 minutes until smooth.
  4. Incorporate 1 cup of shredded cheddar cheese into the sauce, stirring until melted. Remove from heat and let cool slightly.
  5. Fold in 2 cups of frozen broccoli and 1 cup of frozen mixed vegetables into the cheese sauce, heating through for about 3 minutes.
  6. Add 2 whisked eggs and 1 cup of cooked rice to the mixture, stirring for about 2 minutes until combined.
  7. Pour the vegetable and cheese mixture into your greased casserole dish, spreading it evenly. Top with the remaining cup of shredded cheddar cheese.
  8. Cover with aluminum foil and bake for 20 minutes to allow flavors to meld.
  9. Melt 2 tablespoons of butter and combine with crushed Ritz crackers. Remove the foil and sprinkle the mixture over the casserole.
  10. Bake uncovered for an additional 10 minutes or until the topping is golden brown.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. For the best texture, allow to cool before refrigerating.

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