Ingredients
Scale
- 1 small yellow onion
- 1 tablespoon butter
- 10.5 oz cream of mushroom soup
- ½ cup milk
- ½ cup sour cream
- 2 heaping cups frozen broccoli
- 3 cups frozen mixed vegetables
- 8 oz shredded cheddar cheese
- 2 large eggs
- 2 cups cooked rice
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
- 1 cup crushed Ritz crackers for topping
- 2 tablespoons melted butter for topping
Instructions
- Preheat oven to 350°F (175°C).
- In a large pot, melt butter over medium heat and sauté onions until softened.
- Stir in cream of mushroom soup, milk, sour cream, garlic salt, salt, mustard powder, Italian seasoning, and pepper until well combined.
- Add 1 cup cheddar cheese and stir until melted.
- Mix in frozen broccoli and mixed vegetables until heated through.
- Incorporate whisked eggs and cooked rice into the mixture.
- Transfer to a greased casserole dish and top with remaining cheese.
- Cover with foil and bake for 20 minutes.
- Combine crushed Ritz crackers with melted butter; sprinkle on top after initial baking time.
- Bake uncovered for an additional 10 minutes or until golden brown.
Notes
Use freshly grated cheddar for the creamiest result and day-old rice for better texture. Thaw frozen vegetables slightly to prevent excess water during baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg