Cheesy Vegetable Rice Casserole
Bursting with vibrant vegetables and oozing with creamy, cheesy goodness, this Cheesy Vegetable Rice Casserole is the ultimate comfort food for any occasion. Featuring fluffy white rice, tender broccoli, carrots, and peas, and a decadent blend of sharp cheddar and Parmesan, this dish is both hearty and wholesome. A golden breadcrumb topping adds the perfect crispy contrast to the creamy filling, while a splash of paprika and thyme elevates the flavor. Ready in under an hour, this crowd-pleasing casserole is perfect for weeknight dinners or potluck gatherings. Plus, it’s an excellent way to sneak more veggies onto the plate—your whole family will love it!
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Recipe Information
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups broccoli florets, chopped
- 1 medium carrot, finely diced
- 1 medium red bell pepper, diced
- 1 cup frozen peas
- 1 10.5-ounce can cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 0.5 teaspoons dried thyme
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water, bring to a boil, reduce the heat to low, cover, and cook for 15-18 minutes, or until the rice is tender and all the water is absorbed. Fluff the rice with a fork and set it aside.
In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened. Then add the minced garlic and cook for 30 seconds, stirring constantly.
Stir in the broccoli, carrots, red bell pepper, and frozen peas. Sauté for 5-7 minutes, or until the vegetables are tender but still slightly crisp.
In a large mixing bowl, combine the cooked rice, sautéed vegetables, cream of mushroom soup, milk, 1 1/2 cups of the shredded cheddar cheese, Parmesan cheese, salt, black pepper, paprika, and dried thyme. Stir well to evenly combine all the ingredients.
Transfer the mixture to the prepared casserole dish, spreading it out into an even layer. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the cheese layer.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
Let the casserole rest for 5 minutes before serving. Enjoy a warm, cheesy, and vegetable-packed delight!
Nutrition Facts
Calories |
3449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.1 g | 222% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 8211 mg | 357% | |
| Total Carbohydrate | 342.4 g | 125% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 51.8 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 3360 mg | 258% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2571 mg | 55% | |
*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.
