If you’re craving something that’s effortlessly comforting and packed with veggies, this Creamy Vegetable Casserole with Cheddar Recipe is exactly what you need. It’s a luscious mix of creamy sauce, tender vegetables, and melty cheddar cheese all in one cozy dish.
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Why You'll Love This Recipe
I can’t tell you how many times this casserole has saved dinner and made me feel like a kitchen hero. It’s genuinely satisfying, easy to make, and perfect for using up whatever veggies you have on hand. Plus, who doesn’t love a good cheddar cheese pull?
- Comfort in a Dish: Creamy, cheesy, and hearty—this casserole hits all those cozy dinner vibes.
- Veggie-Friendly: Packed with broccoli and a medley of mixed vegetables that sneak in nutrients without sacrificing flavor.
- Simple Ingredients: Made with pantry staples like cream of mushroom soup, rice, and cheddar, so no last-minute store runs.
- Customizable: You can swap veggies, cheeses, or toppings easily, making it your own every time.
Ingredients & Why They Work
This Creamy Vegetable Casserole with Cheddar Recipe blends classic comfort-food ingredients that work beautifully together to create luscious texture and layers of flavor. Here are a few reasons why these ingredients truly shine when combined:
- Yellow Onion: Adds a subtle sweetness and depth when softened, balancing out the creaminess.
- Butter: Helps cook the onions perfectly and makes the sauce silky smooth.
- Condensed Cream of Mushroom Soup: Acts as the velvety base for the sauce, keeping everything moist and flavorful.
- Milk & Sour Cream: These bump up richness and add that creamy tang that makes this dish irresistible.
- Cheddar Cheese: Sharp and melty cheddar gives the casserole its signature cheesy punch.
- Frozen Broccoli & Mixed Vegetables: Convenient yet full of texture and nutrients—these freeze well, making the dish easy to assemble anytime.
- Eggs: Help bind it all together, so the casserole holds its shape.
- Cooked Rice: Adds heartiness and soaks up all the creamy goodness.
- Seasonings (garlic salt, mustard powder, Italian seasoning, pepper): Boost flavor and keep the profile interesting without overwhelming the veggies.
- Ritz Crackers & Butter for Topping: Give you a crispy, buttery crunch that contrasts beautifully with the creamy interior.
Make It Your Way
One of the reasons I keep coming back to this creamy vegetable casserole with cheddar recipe is how adaptable it is. I love experimenting by swapping out veggies depending on the season or what’s in my freezer. You should definitely make it your own — it’s your best dinner buddy!
- Variation: Sometimes I swap the frozen mixed veggies for fresh green beans and carrots, lightly steamed so they stay crisp-tender. It adds a nice texture difference that feels a little fresher.
- Dairy-Free Option: If you want to try it dairy-free, swapping sour cream for a plain coconut yogurt and cheddar for a plant-based cheese works surprisingly well.
- Extra Protein: Adding cooked shredded chicken or crumbled tofu can turn this into a one-dish meal with extra staying power.
Step-by-Step: How I Make Creamy Vegetable Casserole with Cheddar Recipe
Step 1: Sweeten Your Base by Cooking the Onions
I start by melting butter in a large pot over medium heat. Then, I toss in finely diced yellow onions and cook them for about 5 minutes until they're soft and golden. This step builds a subtle sweetness that underpins the whole casserole—don’t rush it!
Step 2: Build the Creamy Sauce
Next, add the condensed cream of mushroom soup along with milk and sour cream straight into the pot. Stir in your garlic salt, mustard powder, Italian seasoning, salt, and pepper. I like to add a cup of shredded cheddar here and stir until it melts, which thickens the sauce and boosts the cheesy flavor beautifully.
Step 3: Add Vegetables and Heat Thoroughly
Frozen broccoli and mixed vegetables go right in next. Let them sit in the warming sauce until they’re heated through but still hold a bit of crunch. If you’re using fresh vegetables, steam them until about 90% tender before adding.
Step 4: Mix in Eggs and Rice, Then Transfer to Casserole Dish
After the veggies have cooled slightly, stir in the whisked eggs and cooked rice. This mixture comes together as a thick, creamy, cheesy blend longing to bake. Pour it all into a lightly greased 9x13-inch casserole dish and sprinkle the remaining cheddar over the top.
Step 5: Bake Covered, Then Top and Finish Baking
Cover the dish with foil and bake at 350°F for 20 minutes. Meanwhile, crush about 1 cup of Ritz crackers and mix them with melted butter. After the initial bake, remove the foil, sprinkle the buttery cracker topping over the cheese layer, and bake uncovered for 10 more minutes. This gives you that coveted golden, crunchy top.
Top Tip
I’ve made this casserole dozens of times, and a few tricks have made all the difference between okay and absolutely crave-worthy. These tips are what helped me nail the perfect creamy, cheesy texture every time.
- Don’t Skip the Onion Sauté: Cooking your onions until soft brings out their natural sweetness, which complements the creamy sauce—it’s a flavor boost that’s totally worth the extra 5 minutes.
- Use Good Cheese: I use extra sharp cheddar for a richer, tangier flavor. Mild cheddar just doesn’t pack quite the punch.
- Chicken Broth for Cooking Rice: I always cook the rice in chicken broth instead of water to infuse more depth of flavor into every bite.
- Don’t Overcook the Vegetables: Whether frozen or fresh, veggies should be just heated through or lightly steamed. Overcooked vegetables can turn mushy and dull the texture.
How to Serve Creamy Vegetable Casserole with Cheddar Recipe
Garnishes
I like to sprinkle a few fresh chopped parsley or green onions on top right before serving—it adds a fresh pop of color and a subtle oniony crunch that brightens the dish perfectly. Sometimes, a dollop of sour cream on the side adds extra creaminess if you want it.
Side Dishes
This casserole is pretty hearty on its own, but I love pairing it with a crisp side salad or some roasted garlic bread for a little crunch contrast. If it’s cooler out, a warm bowl of tomato soup complements it beautifully.
Creative Ways to Present
For special occasions, I’ve baked this casserole in individual ramekins topped with extra crackers and cheese, making it feel extra special when served. It also looks fun layered in a glass baking dish so the colors peek through for a casual dinner party.
Make Ahead and Storage
Storing Leftovers
Leftovers go straight into an airtight container in the fridge. I find the casserole tastes even better the next day after the flavors have had a chance to mingle. Just reheat gently in the microwave or oven until warmed through.
Freezing
This recipe freezes well, which is a lifesaver when I double the batch. I like to freeze it before topping with crackers, then add those right before baking after thawing. It helps keep the topping crisp once cooked.
Reheating
To warm leftovers, I either cover with foil and bake at 350°F for 15-20 minutes or microwave on medium power, stirring occasionally to heat evenly. For the best texture, a quick pop under the broiler with a few extra crackers on top revives that golden crunch.
Frequently Asked Questions:
Absolutely! If you use fresh vegetables, I recommend steaming or gently sautéing them until they’re about 90% cooked before adding to the casserole to ensure they soften properly during baking without becoming mushy.
I prefer using extra sharp cheddar because it adds a nice tang and richness, but a combination of sharp white and yellow cheddar works wonderfully too. Avoid pre-shredded cheese if possible—it melts much better when shredded fresh.
Yes! You can assemble the casserole up to 2 days in advance, cover it, and refrigerate. Bring to room temperature for about 30 minutes before baking, and add 10-15 minutes to the covered baking time to ensure it heats through.
For the crispiest topping, be sure to mix the crushed Ritz crackers with melted butter before sprinkling on the casserole. Bake uncovered during the last 10 minutes so they brown up nicely. If reheating leftovers, adding fresh cracker crumbs on top before broiling brings back that crunch.
Final Thoughts
This creamy vegetable casserole with cheddar recipe is one of my go-tos for a fuss-free dinner that still feels special. It’s like a warm, cheesy hug in casserole form. Once you get the basics down, you’ll find it’s easy to mix and match veggies, cheeses, and toppings to keep it fresh every time you make it. Trust me, you’ll want to add this to your dinner rotation—it’s just that reliable and delicious.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Vegetable Casserole features a creamy blend of mushrooms, cheddar cheese, and mixed vegetables with a crispy Ritz cracker topping. Perfect for a hearty family dinner or a potluck side dish, it combines cooked rice, sautéed onions, and savory seasonings in a baked, cheesy dish that’s satisfying and easy to make.
Ingredients
Base
- 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 white long grain rice
Seasonings
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
Topping
- 1 cup Ritz crackers, crushed (about ¾ sleeve)
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Sauté Onions: Melt the butter in a large pot over medium heat. Add the finely diced onion and cook for about 5 minutes until softened and translucent.
- Combine Base Ingredients: Stir in the condensed cream of mushroom soup, milk, sour cream, and all the seasonings (garlic salt, salt, mustard powder, Italian seasoning, and pepper) until fully combined.
- Melt Cheese: Add half of the shredded cheddar cheese (1 cup) into the mixture and stir until the cheese has melted and the mixture is smooth.
- Add Vegetables: Stir in the frozen broccoli and mixed vegetables, allowing them to heat through in the pot. Then remove the pot from heat and let it cool slightly.
- Incorporate Eggs and Rice: Stir the whisked eggs and cooked rice into the slightly cooled vegetable mixture until evenly combined.
- Transfer to Baking Dish: Lightly grease a 9 x 13 inch casserole dish and transfer the mixture into it. Sprinkle the remaining shredded cheddar cheese evenly over the top.
- Bake Covered: Cover the casserole dish and bake in the preheated oven for 20 minutes.
- Prepare Topping: While baking, combine the crushed Ritz crackers with the melted butter until all crumbs are coated.
- Add Topping and Finish Baking: Remove the casserole from the oven, sprinkle the buttery cracker topping evenly over it, then bake uncovered for an additional 10 minutes until the topping is golden and crispy.
- Serve: Remove from the oven and serve warm. Enjoy your cheesy vegetable casserole!
Notes
- Cook rice in chicken broth instead of water for enhanced flavor or add 1 chicken bouillon cube to the cooking water.
- You can substitute the condensed cream of mushroom soup with homemade cream of mushroom or cream of chicken soup recipes.
- Use extra sharp cheddar cheese like Cracker Barrel Extra Sharp Yellow for best flavor; mixing white and yellow cheddar works well too.
- Vegetable substitutions such as carrots, peas, green beans, corn, cauliflower, mushrooms, spinach, or kale are excellent alternatives.
- If using fresh vegetables, steam or cook them until about 90% tender before adding to the casserole.
- Crispy fried onions make a delicious alternative topping to the Ritz crackers.
- For a make-ahead option, assemble the casserole and top with cheese, then refrigerate for up to 2 days. Let sit at room temperature for 30 minutes before baking or add 10-15 minutes extra to the covered baking time.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 110 mg
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