Few dishes bring as much warmth and satisfaction to the table as a perfectly baked vegetable casserole. It’s creamy, cheesy, packed with colorful vegetables, and brimming with flavors that make it ideal for both weeknight dinners and special gatherings. This recipe is not only easy to prepare but also adaptable — you can use seasonal produce, switch up the cheese, and even make it ahead of time.
Whether you’re feeding a family, hosting a potluck, or simply craving a hearty comfort meal, this vegetable casserole will become one of your go-to recipes.
Why You’ll Love This Recipe
- Simple Prep: Minimal chopping and a straightforward mixing method.
- Family-Friendly: Creamy texture and cheesy topping appeal to both kids and adults.
- Flexible Ingredients: Works with fresh, frozen, or leftover vegetables.
- Perfect for Any Occasion: From weeknight dinners to holiday feasts.
- Freezer-Friendly: Make ahead and store for busy days.
Ingredients You’ll Need
For the Casserole Base:
- 2 tablespoons butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup fresh broccoli florets (or frozen, thawed)
- 1 cup diced carrots (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 cup diced zucchini
- 2 cups cooked white or brown rice
- 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken for variation)
- 1 cup milk (whole or 2%)
- ½ cup sour cream
- 1 ½ cups shredded cheddar cheese (divided)
- ½ cup mozzarella cheese (optional for extra creaminess)
Seasonings:
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon ground black pepper
For the Topping:
- 1 cup crushed Ritz crackers or breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons chopped fresh parsley (for garnish)
Step-by-Step Instructions
1. Prepare the Oven and Dish
Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish lightly with butter or cooking spray to prevent sticking.
2. Sauté the Aromatics
In a large skillet or pot, melt butter over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
3. Prepare the Creamy Base
Reduce heat to low. Stir in the cream of mushroom soup, milk, and sour cream. Add Italian seasoning, garlic powder, mustard powder, paprika, salt, and pepper. Whisk until smooth and heated through.
4. Add the Vegetables
Add broccoli, carrots, peas, and zucchini to the creamy mixture. Stir gently until coated and heated slightly.
5. Incorporate Rice and Cheese
Stir in cooked rice, 1 cup cheddar cheese, and mozzarella cheese until everything is evenly distributed.
6. Transfer to Baking Dish
Pour the mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining cheddar cheese over the top.
7. Prepare the Topping
In a small bowl, combine crushed crackers with melted butter. Sprinkle evenly over the casserole.
8. Bake Until Golden
Bake uncovered for 25–30 minutes, or until the topping is golden brown and the casserole is bubbling at the edges.
9. Garnish and Serve
Sprinkle fresh parsley on top before serving. Allow the casserole to rest for 5 minutes before cutting into portions.
Serving Suggestions
- With Bread: Garlic bread, crusty baguette, or soft dinner rolls.
- With Salad: A crisp garden salad or tangy coleslaw balances the creaminess.
- As a Side Dish: Pair with grilled chicken, baked salmon, or roasted turkey.
Recipe Variations
- Low-Carb Version: Swap rice for cauliflower rice.
- Vegan Version: Use plant-based butter, almond milk, vegan cheese, and dairy-free sour cream.
- Protein Boost: Add cooked chicken, turkey, or tofu cubes.
- Spicy Kick: Mix in chopped jalapeños or a pinch of cayenne pepper.
Make-Ahead Instructions
- Assemble the casserole without baking.
- Cover tightly with foil or plastic wrap.
- Refrigerate for up to 48 hours or freeze for up to 2 months.
- If frozen, thaw overnight in the refrigerator before baking.
- Bake as directed, adding 5–10 minutes if starting cold.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions for up to 2 months.
- Reheat in Oven: 350°F for 15–20 minutes.
- Reheat in Microwave: Heat single portions for 1–2 minutes, stirring halfway.
Common Mistakes to Avoid
- Skipping the sauté step: Raw onions will taste harsh.
- Overcooking vegetables before baking: They’ll become mushy.
- Using too much liquid: Leads to a watery casserole.
- Not tasting the mixture before baking: Adjust seasonings beforehand.
Nutritional Information (per serving, approx.)
- Calories: 320
- Protein: 10g
- Carbs: 35g
- Fat: 15g
- Fiber: 4g
- Sodium: 580mg
Final Thoughts
This Easy Creamy Vegetable Casserole is everything a comfort food should be: warm, flavorful, and nourishing. With its flexible ingredient list and make-ahead convenience, it’s perfect for busy families, potlucks, or cozy dinners at home.
