Dump-And-Bake Vegetable Casserole

2 cups vegetable broth or chicken broth (or sub with water or milk)

1 (10.5 ounce) can condensed cream of chicken soup, cream of celery soup, or cream of mushroom soup (I use the Campbell’s Healthy Request variety)

¾ teaspoon kosher salt

½ teaspoon dried parsley flakes

¼ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon ground black pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder

1 cup uncooked long grain white rice

1 (12.6 ounce) bag frozen baby broccoli florets (or broccoli cuts)

2 cups frozen mixed vegetables (a blend of corn, carrots, peas, and green beans)

1 cup grated sharp cheddar cheese

1 cup coarsely crushed Ritz cracker crumbs tossed with 1 tablespoon of melted butter

Optional garnish: chopped fresh herbs such as parsley or thyme

Directions at theseasonedmom.com

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