This vegetable casserole recipe is a budget-friendly favorite that's easy to make and uses freezer staples for a buttery casserole with a deliciously crunchy topping.
I use already-cooked/leftover rice for this recipe, so if you don't have it, first cook your rice. I also use homemade cream of mushroom soup, but canned is fine.
Preheat the oven to 350ºF/175ºC.
In a bowl, crush the Ritz crackers with the bottom of a rolling pin. You can also do this is a ziplock bag with a heavy bottomed glass.
Melt the butter - either in a small pot on the stovetop or in short bursts in the microwave. Then, pour the butter in with the crackers and mix until they come together.
Make the Casserole
In a 9.5x6.5 casserole dish, add your frozen veggies, cooked rice, cream of mushroom soup, sour cream, cheese, and seasonings, and level off. Add the Ritz cracker topping so it's completely covering the veggies.
Bake covered with foil for 30 minutes at 350ºF/175ºC. Then uncover and bake for an additional 10 minutes until the filling is bubbling and the Ritz crust is golden brown.
Allow to rest for 10 minutes before garnishing with parsley and serving.
Storage & Making Ahead
In the fridge: Leftovers will keep in the refrigerator for up to 4 days. Reheat the casserole in either the oven or the microwave and enjoy.Freezing: Allow the casserole to cool before placing it in a freezer-safe airtight container – it’ll keep in the freezer for up to 3 months. To make ahead: Prepare the dish as per the instructions – but store the Ritz topping separately. Refrigerate the base of the casserole for 1-2 days before baking. Allow the casserole to come to room temperature from the fridge before adding the toppings. Then, bake as directed.
Video
Notes
Mixed Vegetables: In these packs, you'll usually find green beans, broccoli, corn, peas, and carrots, though you can add your favorite veggies if you like. Leeks, celery, swede, parsnip, butternut squash, sweet potato, cauliflower, or mushrooms also work great in this recipe.
For a healthier version, use homemade cream of mushroom soup over a canned one (which often has a lot of salt and fat in it). You can also leave out the cheese and use low-fat crackers, or don't use them at all.
Add in frozen salad veggies, like frozen spinach, kale, brussels sprouts, or cabbage to add leafy greens – they're packed with essential nutrients and, when frozen, they take up a lot less space than when they're fresh.
You can use fresh over frozen vegetables. Before using them in this recipe, blanch them in boiling water until tender, then drain and pat dry. Also, adjust the baking time.
If you want an alternative to Ritz crackers, you can use breadcrumbs – either already toasted or plain; this will keep the topping crunchy with much less fat and salt. Or, if you want to make this casserole gluten-free, try using crispy onions sprinkled over the top.
Experiment with other seasonings and flavors to give the casserole a warmer flavor. Try Dijon, wholegrain or English mustard, garlic powder, bay leaf, tarragon, paprika (sweet or smoky), cayenne pepper, or chili powder.