Olive Casserole
Discover the irresistible flavors of this Olive Casserole, a Mediterranean-inspired dish that combines savory green and black olives, melty mozzarella, and tangy Parmesan with your choice of fluffy white rice or protein-packed quinoa. Infused with aromatic garlic, sautéed onions, chopped basil, and a touch of oregano, this comforting bake is topped with golden, crunchy breadcrumbs for the perfect finishing touch. Ready in under an hour, it's a crowd-pleasing recipe ideal for weeknight dinners or casual gatherings. Serve it warm and garnish with fresh basil for an elegant presentation that'll keep your guests coming back for more! Perfect keywords: olive casserole recipe, Mediterranean casserole, baked rice casserole, vegetarian olive casserole.
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup green olives, pitted and halved
- 1 cup black olives, pitted and sliced
- 2 cups cooked short-grain white rice or quinoa
- 14 ounces canned diced tomatoes, drained
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the green olives and black olives to the skillet, cooking for 2-3 minutes to heat through and allow the flavors to meld.
In a large mixing bowl, combine the cooked rice (or quinoa), sautéed onion, olive mixture, diced tomatoes, shredded mozzarella, grated Parmesan, basil, oregano, crushed red pepper flakes (if using), salt, and black pepper.
Mix everything together thoroughly, ensuring the ingredients are well distributed.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle the breadcrumbs over the top of the casserole for a crunchy crust.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the casserole is heated through and the top is golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with additional fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 265 mg | 6% | |
*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.
