Vegetable and Rice Casserole
This easy-to-make Vegetable and Rice Casserole brings warmth and comfort with fresh vegetables and creamy flavors, perfect for weeknight dinners or family gatherings.
Ingredients
For the casserole
- 3 cups uncooked instant brown rice Cook according to package directions
- 2 tablespoons olive oil
- 2 medium yellow onions, diced
- 8 cloves garlic, minced
- 3.5 cups carrots, peeled and diced
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 10 ounces frozen broccoli florets
- 10 ounces frozen peas
- 2 cans (10.5 ounces each) cream of mushroom soup
- 0.75 cup chopped fresh parsley
- 2.5 cups freshly grated Parmesan cheese, divided
- 2 cups freshly grated sharp cheddar cheese, divided
Instructions
Preparation
- Measure 3 cups of dry instant brown rice and cook it according to the package directions. Once fluffy and tender, set aside.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add diced onions, minced garlic, carrots, salt, and pepper. Cook for 10-15 minutes until the onions are translucent and the carrots are tender, stirring occasionally.
- Add frozen peas, frozen broccoli, both cans of cream of mushroom soup, 1½ cups of Parmesan, and 1 cup of cheddar cheese. Stir until heated through (about 10-12 minutes).
- Combine the cooked rice and chopped parsley with the vegetable mixture. Stir well to blend the flavors together.
- Grease a 9x13-inch casserole dish and spread the mixture evenly.
- Sprinkle the remaining Parmesan and cheddar cheese on top.
Baking
- Preheat your oven to 400°F and bake for 10-15 minutes until the cheese is bubbly and golden brown.
- Let cool before serving.
Notes
For added flavor, consider sautéing the garlic and onions until fragrant. Substitute the cheeses based on your preferences. You can also use pre-cut fresh vegetables to streamline preparation.