Introduction: Looking for a hearty, satisfying, and comforting meal that’s packed with flavor and full of vegetables? This Cheesy Rice and Vegetable Casserole is the perfect dish! With creamy, melted cheese and a mix of nutritious veggies, it’s an easy-to-make recipe that the whole family will love. Whether you’re serving it as a main dish or as a side, it’s a great way to enjoy vegetables while indulging in cheesy goodness. Let’s dive into this simple yet delicious recipe!
Ingredients:
- 2 cups cooked rice (white, brown, or any variety of your choice)
- 1 cup broccoli florets, steamed
- 1/2 cup diced carrots, steamed
- 1/2 cup frozen peas, thawed
- 1/2 cup chopped onion
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
- 1 can (10 oz) cream of mushroom soup (or any vegetable-based cream soup)
- 1/4 cup milk (dairy or plant-based)
- 1 tbsp olive oil (for sautéing)
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional, for topping)
Preparation:
- Prepare the rice:
If you haven’t already, cook the rice according to the package instructions. You can use white rice, brown rice, or even quinoa for a healthier alternative.
- Cook the vegetables:
Steam the broccoli, carrots, and peas until they’re tender but still vibrant. You can do this using a steamer basket or by microwaving them. Set them aside. - Sauté the onions:
In a medium skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for 3-4 minutes until they soften and become translucent. - Make the creamy mixture:
In a large mixing bowl, combine the cooked rice, steamed vegetables, sautéed onions, cream of mushroom soup, milk, garlic powder, and half of the shredded cheese. Stir everything together until well combined. Season with salt and pepper to taste. - Assemble the casserole:
Preheat your oven to 375°F (190°C). Transfer the rice and vegetable mixture into a greased 9×9-inch or similar-sized baking dish. Sprinkle the remaining shredded cheese and grated Parmesan (if using) over the top. For extra crunch, you can sprinkle breadcrumbs over the cheese layer. - Bake the casserole:
Cover the casserole with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden brown.
- Serve:
Once the casserole is done, remove it from the oven and let it cool for a few minutes. Serve warm as a side dish or as a main meal.
Serving and Storage Tips:
- Serving Suggestions: This cheesy rice and vegetable casserole pairs wonderfully with a fresh green salad, grilled chicken, or roasted vegetables for a complete meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until hot and bubbly.
Variants:
- Vegan Version: Use dairy-free cheese and plant-based cream of mushroom soup to make this dish fully vegan. You can also skip the milk or substitute it with almond milk or coconut milk.
- Add Protein: If you’d like to add protein, consider adding some cooked tofu, chickpeas, or even plant-based sausage to the mix.
- Different Veggies: You can customize this casserole with other vegetables like bell peppers, corn, or zucchini.
