Side Dishes (Print Version)
# Ingredients:
01 -
1 small Yellow Onion, finely diced.
02 -
1 tablespoon Butter.
03 -
10.5 oz can of Cream of Mushroom Soup.
04 -
½ cup Milk.
05 -
½ cup Sour Cream.
06 -
8 oz Shredded Cheddar Cheese, divided.
07 -
2 heaping cups Frozen Broccoli.
08 -
3 cups Frozen Mixed Vegetables.
09 -
2 large Eggs, whisked.
10 -
2 cups Cooked Rice.
11 -
½ teaspoon Garlic Salt.
12 -
½ teaspoon Salt.
13 -
½ teaspoon Mustard Powder.
14 -
½ teaspoon Italian Seasoning.
15 -
¼ teaspoon Pepper.
16 -
1 cup Ritz Crackers, crushed.
17 -
2 tablespoons Melted Butter (for topping).
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Melt butter in a large pot over medium heat. Add diced onions and cook for about 5 minutes until softened.
03 -
Stir in the cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper until combined.
04 -
Add 1 cup of shredded cheddar cheese and stir until melted into the mixture.
05 -
Stir in frozen broccoli and mixed vegetables, allowing them to heat through. Remove from heat and let cool slightly.
06 -
Stir in the whisked eggs and cooked rice until well combined. Transfer the mixture to a lightly greased 9 x 13 inch casserole dish and top with remaining cheese.
07 -
Cover the casserole and bake for 20 minutes. Meanwhile, combine crushed Ritz crackers with melted butter.
08 -
Remove the casserole from the oven and sprinkle the cracker mixture on top. Bake uncovered for an additional 10 minutes until golden brown.
09 -
Remove from heat and serve warm.
# Notes:
01 -
A comforting, cheesy vegetable casserole perfect for a family dinner or potluck.
02 -
Versatile and easy to prepare with any frozen vegetables you have on hand.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days.