Description
A comforting and cheesy veggie casserole featuring a medley of mixed vegetables and broccoli baked with cheddar cheese and cream of mushroom soup, topped with a crispy Ritz cracker and butter crumb crust. Perfect as a hearty side dish or a light vegetarian main.
Ingredients
Scale
Vegetables
- 12 ounce mixed vegetables (frozen)
- 12 ounce broccoli florets (frozen)
Dairy and Cream Base
- 2 cups cheddar cheese (shredded)
- 2 cans cream of mushroom soup
- 1 cup sour cream
- 1/4 cup unsalted butter (melted)
Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2/3 teaspoon onion powder
Topping
- 1 sleeve Ritz crackers (crushed, about 32 crackers)
Garnish (Optional)
- fresh parsley (chopped)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking casserole dish to prevent sticking and facilitate easy serving.
- Cook Vegetables: Cook the frozen mixed vegetables and frozen broccoli according to the package instructions until tender, then drain any excess water to avoid a watery casserole.
- Mix Ingredients: In a large mixing bowl, combine the cooked vegetables with shredded cheddar cheese, cream of mushroom soup, sour cream, salt, black pepper, garlic powder, and onion powder. Stir thoroughly until all ingredients are evenly coated and blended.
- Prepare Topping: In a small bowl, mix the crushed Ritz cracker crumbs with melted butter until well combined to create a flavorful, crispy topping.
- Assemble Casserole: Spread the vegetable and cheese mixture evenly into the prepared casserole dish to ensure uniform cooking.
- Add Topping: Sprinkle the buttered Ritz cracker crumb topping evenly over the vegetable mixture for a crunchy finish.
- Bake: Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the cracker topping is golden brown and crisp.
- Garnish and Serve: Allow the casserole to cool slightly after baking, then garnish with chopped fresh parsley if desired before serving warm.
Notes
- Use fresh parsley as a garnish to add color and a mild herb flavor.
- Ensure vegetables are well drained to prevent excess moisture in the casserole.
- For a gluten-free version, substitute Ritz crackers with gluten-free breadcrumbs.
- The casserole can be prepared ahead and refrigerated before baking; add a few extra minutes to the baking time if baking from cold.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
