Description
A creamy and cheesy broccoli rice casserole that’s easy to make and perfect for a family dinner.
Ingredients
Scale
- 1 small yellow onion (finely diced)
- 1 tablespoon butter
- 10 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.
Notes
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg