Vegetable Rice Casserole
Warm, hearty, and packed with flavor, this Vegetable Rice Casserole is the ultimate comfort food for busy weeknights or family gatherings. Made with fluffy long-grain white rice, a medley of vibrant vegetables like zucchini, red bell peppers, and carrots, and wrapped in a creamy, cheesy sauce infused with thyme and paprika, this dish is as nourishing as it is delicious. The casserole combines layers of gooey sharp cheddar and Parmesan cheese with a crispy, golden topping for the perfect blend of textures. Easily customizable with plant-based milk for a vegetarian option, it’s a versatile one-pan meal ready in just an hour. Serve this baked delight as a satisfying main course or a crowd-pleasing side dish for any dinner table. Perfect keywords: vegetable rice casserole, cheesy casserole recipe, easy weeknight dinners, vegetarian comfort food.
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Recipe Information
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrot, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 2 cloves garlic cloves, minced
- 1 cup frozen peas
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cup parmesan cheese, grated
- 1 cup milk (or plant-based milk)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, reduce the heat to low, and cover. Cook for 15 minutes or until the rice is tender and the liquid has been absorbed. Set aside.
While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrot, and red bell pepper. Sauté for 5 minutes until the vegetables begin to soften.
Add the diced zucchini and minced garlic to the skillet. Continue to sauté for another 3-4 minutes. Stir in the frozen peas and cook for 2 more minutes. Remove the skillet from the heat.
In a small saucepan over medium heat, melt the butter. Whisk in the flour, cooking for 1 minute to form a roux.
Gradually whisk in the milk until the mixture is smooth. Bring to a simmer and cook for 2-3 minutes until thickened.
Stir in 1 cup of cheddar cheese, grated Parmesan cheese, thyme, paprika, salt, and black pepper. Mix until the cheese has melted and the sauce is creamy.
In a large mixing bowl, combine the cooked rice, sautéed vegetables, and cheese sauce. Stir well to evenly incorporate all ingredients.
Transfer the mixture to the greased baking dish, spreading it out evenly. Sprinkle the remaining 0.5 cup of cheddar cheese over the top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbling.
Garnish the casserole with fresh parsley before serving. Serve warm as a main dish or alongside a protein of your choice.
Nutrition Facts
Calories |
2545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 5361 mg | 233% | |
| Total Carbohydrate | 268.2 g | 98% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 34.2 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1962 mg | 151% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2860 mg | 61% | |
*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.
