Vegetable Casserole: A Comforting and Nutritious Dish


If you’re looking for a hearty and healthy meal that’s both easy to prepare and delicious, look no further than a vegetable casserole. This versatile dish can be made with a variety of veggies, and can be adapted to suit your taste preferences and dietary restrictions.


➔ 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:


  • 1 small yellow onion, finely diced
  • 1 tablespoon butter
  • 10.5 oz. condensed cream of mushroom Soup
  • ½ cup milk
  • ½ cup sour cream
  • 8 oz. shredded cheddar cheese, divided
  • 2 heaping cups frozen broccoli
  • 3 cups frozen mixed vegetables
  • 2 large eggs, whisked
  • 2 cups cooked rice, I use white long grain rice. See notes.



  • ½ teaspoon garlic salt
  • ½ teaspoon salt
  • ½ teaspoon mustard powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon pepper



  • 1 cup Ritz crackers, crushed. (About ¾ sleeve)
  • 2 Tablespoons melted butter



➔ 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:




Preheat oven to 350°.



Melt the butter in a large pot over medium heat. Add the onions and cook for 5 minutes, until softened.



Add the cream of mushroom soup, milk, sour cream, and seasonings and stir to combine.



Add 1 cup of the cheese and stir until melted.

Add the frozen broccoli and mixed vegetables and allow them to heat through.




Remove from heat and let cool slightly.

Stir in the whisked eggs and cooked rice.



Transfer to a lightly greased 9 x 13 inch casserole dish and top with remaining cheese.



Cover and bake for 20 minutes. Meanwhile, combine the crushed Ritz and melted butter.



Remove the casserole from the oven and top with crackers.



Bake uncovered for 10 minutes. Remove from heat and serve!



➔ Becky’s Tips:


  • If you’re short on time, you can use frozen mixed vegetables instead of fresh ones. Just be sure to thaw them first.
  • You can use any type of cheese you like instead of Parmesan. Cheddar or mozzarella would be good choices.
  • This casserole is a great way to use up leftover veggies that you have in your fridge.
  • If you’re not a fan of quinoa, you can substitute rice or pasta.



➔ Nutrition Information:


One serving of this vegetable casserole (based on eight servings) contains approximately:


150 calories

5g fat

19g carbohydrates

7g protein

4g fiber


This dish is low in calories and fat, but high in fiber and protein, thanks to the veggies and quinoa. It’s also a good source of vitamins and minerals, including vitamin C, vitamin A, potassium, and iron.


In conclusion, vegetable casserole is a nutritious and satisfying dish that’s perfect for a cozy weeknight dinner or a Sunday family meal. With a variety of veggies and seasonings, you can customize this recipe to your liking, and make it your own. Give it a try, and enjoy the goodness of wholesome ingredients in every bite!





Please let me know how it turned out!


If you’ve tried this or any other of my recipes, don’t forget to rate the recipe below and leave me a comment. I love hearing from you!

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