Savory Vegetable Rice Casserole

Nutriscore Rating: 65/100

Bursting with vibrant flavors and wholesome ingredients, this Savory Vegetable Rice Casserole is the ultimate comfort food for veggie lovers! Packed with nutrient-rich vegetables like zucchini, red bell pepper, broccoli, and carrots, this dish combines hearty cooked rice, creamy cheddar and cream cheese, and a delightful blend of herbs to create a satisfying, crowd-pleasing meal. Topped with a golden, buttery panko breadcrumb crust and baked to perfection, this casserole offers a delightful crunch in every bite. Perfect for weeknight dinners or family gatherings, it’s easy to prepare and delivers plenty of cheesy, wholesome goodness with minimal effort. Whether you're feeding a vegetarian crowd or looking for a delicious side dish, this casserole is a flavorful, oven-baked masterpiece that everyone will love!

Recipe Information

• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 medium, diced red bell pepper
• 1 medium, diced zucchini
• 1 large, shredded carrot
• 2 cups broccoli florets
• 2 cups, cooked white or brown rice
• 0.75 cup vegetable broth
• 1.5 cups shredded cheddar cheese
• 4 ounces, softened cream cheese
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons, melted butter
• 0.25 cup, grated parmesan cheese

📝 Instructions

10 steps

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

3. Stir in the minced garlic, red bell pepper, zucchini, and carrot. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are slightly tender.

4. Add the broccoli florets and cook for 2 more minutes. Remove the skillet from the heat.

5. In a large mixing bowl, combine the cooked rice, sautéed vegetables, vegetable broth, 1 cup of shredded cheddar cheese, cream cheese, thyme, oregano, salt, and black pepper. Mix thoroughly until well combined.

6. Transfer the mixture into the prepared baking dish, spreading it out evenly.

7. In a small bowl, mix the panko breadcrumbs, melted butter, and grated parmesan cheese until the crumbs are coated.

8. Spread the remaining 1/2 cup of shredded cheddar cheese over the casserole, then sprinkle the breadcrumb mixture evenly on top.

9. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

10. Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy!

Nutrition Facts

1 serving (1789.4g)

Calories		2858
% Daily Value*
Total Fat		157.3 g	202%
	Saturated Fat	83.0 g	415%
	Polyunsaturated Fat	0.5 g
Cholesterol		391 mg	130%
Sodium		5156 mg	224%
Total Carbohydrate		272.9 g	99%
	Dietary Fiber	22.3 g	80%
	Total Sugars	36.8 g
Protein		97.2 g	194%
Vitamin D		0.4 mcg	2%
Calcium		1937 mg	149%
Iron		14.9 mg	83%
Potassium		2073 mg	44%

*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.

Source of Calories

Fat: 1415 cal (48.9%%)

Protein: 388 cal (13.4%%)

Carbs: 1091 cal (37.7%%)