Pressure Cooker Vegetable Casserole Recipe
This Vegetable Casserole is super creamy and easy to make with cream of mushroom soup, fresh or frozen vegetables, and savory rice!
Equipment
- 1 Pressure cooker
- 1 Oven
Ingredients
Main ingredients
- 1 small yellow onion finely diced
- 1 tablespoon butter
- 10.5 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 white long grain
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
- 1 cup Ritz crackers crushed (around ¾ sleeve)
- 2 tablespoons melted butter to drizzle over the cracker crust
Instructions
Instructions
- Preheat oven to 350 degrees F. Melt butter in a skillet over medium heat and sauté diced onion until translucent.
- Mix cooked onions, cream of mushroom soup, milk, sour cream, and half the cheddar cheese in a large bowl.
- Add frozen broccoli, mixed vegetables, whisked eggs, and cooked rice to the bowl. Stir to combine.
- Grease a baking dish and pour in the mixture. Sprinkle remaining cheddar cheese on top.
- Bake in the preheated oven for 30 minutes or until cheese is melted and golden brown.
- Combine crushed Ritz crackers with melted butter and sprinkle over the baked casserole.
- Bake uncovered for an additional 10 minutes. Remove from oven and let cool slightly before serving.
- Perform a quick release of steam carefully after pressure cooking if necessary.
Notes
You can use fresh vegetables if preferred. Pre-cook them slightly until softened.