Rice Casserole
Indulge in the comforting flavors of our Cheesy Vegetable Rice Casserole, a hearty and wholesome dish perfect for family dinners or potlucks. This oven-baked casserole combines fluffy white rice with a medley of vibrant vegetables, including broccoli, carrots, and peas, all mixed in a creamy blend of mushroom soup, sour cream, and melty cheddar cheese. Elevated with aromatic hints of garlic, thyme, and paprika, the dish is crowned with a golden, crispy breadcrumb topping for the ultimate texture contrast. Ready in just an hour, this easy rice casserole is a crowd-pleasing, make-ahead meal that's both nourishing and satisfying. Perfect for vegetarians and anyone craving a cozy, cheesy dinner idea!
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Recipe Information
Ingredients
- 1.5 cups white rice
- 3 cups water
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups broccoli florets, chopped
- 1 cup carrots, thinly sliced
- 1 cup frozen peas
- 1 can (10.5 oz) cream of mushroom soup
- 0.5 cup sour cream
- 2 cups shredded cheddar cheese
- 0.5 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the water to a boil. Add the rice, reduce heat to low, cover, and cook for 15 minutes or until the rice is tender and the water is absorbed. Set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds.
Stir in the broccoli florets, carrots, and peas. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
In a large mixing bowl, combine the cooked rice, sautéed vegetables, cream of mushroom soup, sour cream, 1 1/2 cups of shredded cheddar cheese, paprika, thyme, salt, and black pepper. Mix well to combine.
Transfer the rice mixture into a lightly greased 9x13-inch casserole dish. Smooth the top with a spatula.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top. In a small bowl, combine the breadcrumbs with the olive oil and mix until evenly coated. Sprinkle the breadcrumb mixture over the cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let the casserole cool for 5 minutes before serving. Enjoy your Cheesy Vegetable Rice Casserole!
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 6086 mg | 265% | |
| Total Carbohydrate | 210.6 g | 77% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 45.9 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 2316 mg | 178% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2260 mg | 48% | |
*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.
