Casserole:

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 rice recommended)

Seasonings:

½ teaspoon garlic salt

½ teaspoon salt

½ teaspoon mustard powder

½ teaspoon Italian seasoning

¼ teaspoon pepper

Topping:

1 cup Ritz crackers, crushed (about ¾ sleeve)

2 tablespoons melted butter

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Sauté the Onion: In a large skillet, melt 1 tablespoon of butter over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent.
Prepare the Casserole Mixture: In a large mixing bowl, combine sautéed onions, cream of mushroom soup, milk, sour cream, 6 oz shredded cheddar cheese (reserve 2 oz for topping), whisked eggs, cooked rice, and seasonings (garlic salt, salt, mustard powder, Italian seasoning, pepper). Mix well.
Add Vegetables: Stir in frozen broccoli and mixed vegetables, ensuring even distribution.
Transfer to Casserole Dish: Pour the vegetable mixture into a greased 9×13-inch casserole dish and spread it out evenly.
Prepare the Topping: In a small bowl, combine crushed Ritz crackers and melted butter. Sprinkle this mixture over the casserole.
Bake: Preheat oven to 350°F (175°C) and bake uncovered for 30-35 minutes or until the top is golden brown and bubbly. In the last 5 minutes, sprinkle remaining 2 oz of cheddar cheese over the top, and continue baking until melted and bubbly.
Serve: Let the casserole sit for a few minutes before serving.

Protein Add-ins: Add cooked chicken, ground beef, or sausage for a heartier meal.

Vegetarian Option: Add more vegetables like bell peppers, carrots, or mushrooms.

Cheese Alternatives: Use mozzarella, Monterey Jack, or pepper jack for a different flavor.

Low-carb Option: Replace rice with cauliflower rice or omit it for a lower-carb version.