Creamy Vegetable Rice Casserole with Cheddar and Ritz Crackers
A comforting and delicious casserole with a creamy rice base, tender vegetables, and a crunchy Ritz cracker topping that’s perfect for family dinners.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup uncooked white or brown rice
- 2 cups vegetable broth
- 1 cup shredded cheddar cheese
- 2 cups mixed vegetables (broccoli, carrots, peas)
- 1 cup cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup sour cream
- 1 sleeve Ritz crackers, crushed
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, bring the vegetable broth to a boil. Add the uncooked rice, reduce heat, cover, and cook according to package instructions.
- Sauté mixed vegetables in a skillet over medium heat for about 5–7 minutes until tender; season with salt and pepper.
- In a large bowl, combine the cooked rice, sautéed vegetables, cream of mushroom soup, sour cream, garlic powder, onion powder, and half of the cheddar cheese. Stir well.
- Transfer the mixture to a greased 9×13-inch baking dish and smooth the top.
- Sprinkle the remaining cheddar cheese over the casserole, then add the crushed Ritz crackers on top.
- Bake in the preheated oven for 30–35 minutes, until the top is golden brown and bubbly.
Notes
Feel free to substitute vegetables based on what you have on hand. This dish can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg