Brown Rice Vegetable Casserole
This hearty Brown Rice Vegetable Casserole is a wholesome and flavorful dish that combines tender brown rice, vibrant vegetables, and a creamy, cheesy sauce for the ultimate comfort food experience. Loaded with broccoli, carrots, red bell peppers, and aromatic garlic and onion, this casserole is both nutritious and satisfying. A topping of golden breadcrumbs and melted cheddar cheese creates a delightful crunch, while a hint of paprika adds warmth to every bite. Perfect for meal prep or a cozy family dinner, this easy-to-make recipe is adaptable with plant-based options like non-dairy milk and vegan cheese. Ready in just over an hour, serve this casserole as a stand-alone vegetarian entrée or pair it with your favorite protein for a balanced, crowd-pleasing meal.
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Recipe Information
Ingredients
- 1.5 cups brown rice
- 3 cups water
- 2 cups broccoli florets
- 1 cup carrots, diced
- 1 medium red bell pepper, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 can cream of mushroom soup (or a plant-based alternative)
- 1.5 cups cheddar cheese, shredded
- 0.5 cup milk (or plant-based milk)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 cup breadcrumbs
- 2 tablespoons parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a small amount of olive oil or nonstick spray.
In a medium saucepan, combine the brown rice and water. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 40 minutes or until the rice is tender and the water is absorbed. Set aside.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
Add the broccoli, carrots, and red bell pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. Remove from heat.
In a large mixing bowl, combine the cream of mushroom soup, 1 cup of shredded cheddar cheese, milk, salt, black pepper, and paprika. Mix well to create a creamy sauce.
Fold the cooked brown rice and sautéed vegetables into the sauce, ensuring everything is well coated.
Transfer the rice and vegetable mixture to the prepared baking dish. Spread it out in an even layer.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the top, followed by the breadcrumbs.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the top is golden and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 5507 mg | 239% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 32.5 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1680 mg | 129% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1695 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
