Vegetable Casserole

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 small yellow onion (finely diced)

1 tablespoon butter

10 ½ 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

Directions

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!

Nutrition

• Calories: 501 kcal
• Total Fat: 29 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.3 g
• Cholesterol: 124 mg
• Sodium: 1208 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 20 g