Step 1

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.

Step 2

Preheat the oven to 350ºF/175ºC.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Allow to rest for 10 minutes before garnishing with parsley and serving.

Step 8

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.