The pot lid rattles and you know dinner is almost ready. You catch that subtle shake and you're like yes, this is gonna be good. That moment when the steam cues pop and you know your veggies inside the pot got the perfect broth depth, it kinda makes you excited for what's next.
You remember when you tossed all your frozen broccoli and mixed veggies in with creamy mushroom soup and the cheddar. The way those different layers start blending under pressure build is just dang satisfying. You know the slow release will help all those flavors marry perfectly without mushiness.
It's funny how a simple vegetable casserole can turn into a cozy dinner that fills your whole place with warm smells. You get that cheesy smell, that slight hint of butter and onion, and it's inviting. You sense the dish's comforting vibes almost before you even open the pot.
What Makes Pressure Cooking Win Every Round
- Pressure build gets everything cooked fast while keeping flavors locked in real good.
- Steam cues tell ya when to peek or when to chill with the lid for slow release.
- Combines well with creamy soups for that rich broth depth without extra fuss.
- Pressure cooking stops veggies from getting mushy like regular oven baking sometimes does.
- You get kinda hands-off cooking that frees you up while dinner makes itself.
Pressure cooking is great for quick dinners like this vegetable casserole. If you enjoy pressure cooker recipes, also check out our Jewish brisket for a hearty meal, or the Guinness beef stew which uses similar techniques to keep flavors intense.
Your Simple Ingredient Checklist
Grab a small yellow onion and get it diced fine, that's your flavor base. You'll need a tablespoon of butter to sauté it nice and golden before stuffin' it in the pot.
One can of condensed cream of mushroom soup is gonna bring in that cozy creaminess. Half cup of milk and sour cream each adds some smooth tang to balance the mix.
Cheddar cheese, about 8 ounces shredded, but keep one cup aside for topping later. Frozen broccoli and a big 3 cups of mixed veggies fit right in to give your casserole a veggie punch.
Two large eggs, whisked up, will help hold everything together. Then grab 2 cups of cooked white long grain rice to give that filling body. Don't forget garlic salt, salt, mustard powder, Italian seasoning, and a pinch of pepper to punch up the spice.
For that sweet crackly topping, 1 cup of crushed Ritz crackers and a couple tablespoons of melted butter finishes off your dish real nice.
Your Complete Cooking Timeline
- Start by preheating your oven to 350°F, but you'll mostly use the pressure cooker to get that casserole done fast.
- Melt the butter in a skillet on medium heat and sauté your diced onion until it's translucent and soft. This little step adds layers of flavor you'll appreciate.
- In a large bowl, stir together the cream of mushroom soup, milk, and sour cream until nice and smooth - no lumps, y'all.
- Toss the sautéed onions, most of the shredded cheddar, frozen broccoli, mixed veggies, whisked eggs, and cooked rice into that creamy mix. Stir it well so everything is evenly coated.
- Transfer your mix into a greased baking dish that fits inside your pressure cooker's steamer rack. Spread it out evenly so it cooks uniform.
- Top the whole thing with the cheese you held back so it melts and gets that golden crust later.
- Close your pressure cooker lid, seal it up, and set it for pressure build for about 10 minutes. Pay attention to steam cues so you know when it's ready for slow release.
- Once the pressure's down, open the lid carefully. You can finish it off under your oven's broiler for a couple minutes if you want extra crisp top-but it works real good just from the pressure cooker too.
Valve Hacks You Need to Know
- If your pressure cooker has multiple valve settings, pick the lower one for veggies so they don't get all mushy.
- Quick release works well for this recipe since you want veggies tender but not overcooked.
- If you're in a rush, preheat water in the cooker before adding your mix to speed pressure build.
- Don't skip the slow release on any creamy dishes or they might splatter when you open the lid.
- Crush the Ritz crackers just before topping. Adding melted butter right after crushing helps them crisp up real nice.
What It Tastes Like Fresh From the Pot
The first bite is creamy and cheesy with just the right amount of garlicky tang. You catch the soft broccoli and veggies that still hold a bit of their snap from the quick pressure build.
The rice soaks up all the broth depth, making you feel like this casserole is just melting in your mouth. You feel the hints of Italian seasoning dancing behind the curtain of rich mushroom soup and sour cream.
The buttery, crispy cracker topping adds a nice crunch to every spoonful. It's super satisfying, kinda like a warm hug for your taste buds after a long day.
Keeping Leftovers Fresh and Ready
Store your leftover casserole in an airtight container in the fridge up to 3 days. You wanna keep it cold to help maintain flavor and texture.
If you want to freeze it, portion the casserole into freezer-safe containers. It'll last about a month in there and thaw nice when you're ready.
Reheat using your microwave or oven, covering the top to keep moisture in. Adding a splash of milk before warming helps bring back the creamy vibe.
For on-the-go meals, pack the casserole in a lunchbox with an ice pack if it's cold, or warm it in a thermal container to enjoy it hot later.
Everything Else You Wondered About
- Can I use fresh veggies instead of frozen? Yeah, just chop 'em small and reduce pressure cooking time by a few minutes to avoid mush.
- What if I dont have cream of mushroom soup? Try swapping with cream of chicken or celery for a similar creamy base.
- Can I make this vegan? Swap out dairy for coconut milk and vegan cheese, and use plant-based sour cream. But skip the eggs or replace with flax egg.
- Do I really need to preheat the oven? Nope, only if you wanna broil the top for extra crisp. Otherwise, pressure cooker alone is fine.
- What's the difference between quick release and slow release here? Quick release stops cooking fast to keep veggies tender. Slow release lets steam drop naturally-better for soups but could soften veggies more.
- Can I add meat to this? Sure, just brown some chicken or sausage ahead and mix in before pressure cooking.
For other easy and comforting dinners, check out our Chicken Philly Cheesesteak or get cozy with Lasagna Alfredo. Both use the magic of pressure cooking for quick, delicious meals.
Vegetable Casserole You Can Make in Your Pressure Cooker
Equipment
- 1 Pressure cooker
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 I use white long grain rice
- ½ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
- 1 cup Ritz crackers crushed
- 2 tablespoons melted butter
Instructions
Instructions
- Preheat oven to 350°F. 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!
