Vegetable casserole is a versatile side that works for a simple weeknight dinner or a holiday spread. Rice and mixed vegetables bake in a creamy, savory sauce and finish with melted cheese and a buttery cracker crumb topping.
This hearty vegetable casserole is ideal for cozy nights and holiday gatherings alike. It’s packed with vegetables for nutrition, uses cooked rice for satisfying texture, and comes together quickly so you can prep it on a busy weeknight or assemble ahead for entertaining. The creamy mushroom-based sauce, sharp cheddar, and crisp cracker topping make it a favorite even for folks who don’t normally reach for vegetables.
Cheesy Vegetable Casserole Recipe
This casserole balances comfort and nutrition: tender vegetables and rice are coated in a creamy sauce, finished with melted cheese and a crunchy buttery topping. It’s a crowd-pleasing side that pairs beautifully with holiday mains or everyday proteins.
If you enjoy other creamy vegetable sides like creamed spinach, cheesy broccoli rice casserole, or scalloped potatoes, this dish will fit right in. It’s dependable, easy to customize, and makes a great contribution to potlucks or family dinners.
Tools Needed:
Ingredients
See the recipe card below for exact quantities and full directions.
- Unsalted butter
- Onion – yellow or white, diced.
- Condensed cream of mushroom soup
- Whole milk – for the creamiest sauce.
- Sour cream
- Garlic powder
- Dijon mustard
- Shredded cheddar cheese – freshly shredded melts best.
- Frozen broccoli
- Frozen mixed vegetables
- Cooked rice – fluffy rice works best.
- Parsley, chopped
- Ritz crackers – or another buttery cracker, crumbled for the topping.
- Kosher salt & black pepper, to taste
Variations
- Use cauliflower: Swap broccoli or mixed vegetables for frozen cauliflower for a different texture.
- Change the cheese: Swiss, gruyère, or a sprinkle of Parmesan work well in place of cheddar.
- Alternate toppings: Try French fried onions, panko, or crushed cornflakes instead of crackers.
- Add bacon: Cooked, crumbled bacon stirred in or sprinkled on top adds savory crunch.
How to Make Vegetable Casserole
- Prepare: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook the onion: Melt butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Make the sauce: Stir in the cream of mushroom soup, milk, sour cream, garlic powder, and Dijon mustard. Whisk to combine and bring the mixture to a gentle boil.
- Add cheese, veggies, and rice: Stir in 1 cup of the shredded cheese, the frozen broccoli, and the mixed vegetables. Cook until the vegetables are warmed through, about 3 minutes. Stir in the cooked rice and chopped parsley, then reduce to a simmer for 3–4 minutes.
- Assemble: Transfer the mixture to the prepared baking dish. Sprinkle crushed Ritz crackers over the top, then add the remaining shredded cheese.
- Bake: Bake for 20–25 minutes, until the casserole is bubbly and the edges begin to brown. Let rest 10 minutes before serving.
How to Store Leftover Vegetable Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat evenly in the microwave or in a 350°F oven until warmed through.
Serving Suggestions
Pair this vegetable casserole with roasted or baked mains for a complete meal, for example:
- Baked ham or glazed ham
- Baked pork chops
- Roasted or air-fried chicken breasts
FAQs
Most vegetables work well in casseroles — broccoli, cauliflower, green beans, corn, carrots, and mixed blends are common choices. Use what you and your family enjoy.
A typical vegetable casserole combines vegetables with a creamy or cheesy sauce, a starch such as rice or potatoes, and a crunchy topping, then it’s baked until bubbly and golden.
If using frozen vegetables, they can be added directly to the hot sauce to warm through before baking. Fresh vegetables may need a brief blanch or sauté to ensure they cook fully in the casserole.
Casserole-style dishes have roots in Europe and became especially popular in the United States as convenient one-dish meals when lightweight metal and glass bakeware became widely available.
More Easy Side Dish Recipes
- Mashed Potatoes
- Roasted Asparagus
- Brussels Sprout Salad
- Potatoes Au Gratin
Vegetable Casserole
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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 350°F. Lightly grease a 9×13 baking dish.
- In a Dutch oven, melt the butter over medium heat. Add the diced onion and cook until soft, about 5 minutes.
- Stir in the cream of mushroom soup, milk, sour cream, garlic powder, and Dijon mustard. Whisk and bring to a boil.
- Add 1 cup of shredded cheese, the broccoli, and mixed vegetables. Cook until warmed through, about 3 minutes.
- Stir in cooked rice and parsley. Reduce to a simmer for 3–4 minutes. Pour into the prepared dish, top with crumbled crackers and remaining cheese.
- Bake 20–25 minutes until bubbly and golden. Let rest 10 minutes before serving.