Vegetable Rice Casserole Recipes

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VEGETABLE AND RICE CASSEROLE



Vegetable and Rice Casserole image

Easy rice and vegetable rice casserole that tastes like a million bucks! Everyone goes crazy for this recipe.

Provided by Joy Shull

Categories     Main Dish

Time 55m

Number Of Ingredients 13

3 cups of dry/UNCOOKED instant brown rice, cooked according to package instructions
2 (10.5 oz each) containers of organic cream of mushroom soup
1 (10 oz) bag of frozen broccoli
1 (10 oz) bag of frozen peas
3 1/2 cups peeled and diced carrots
8 large cloves of garlic, minced
2 medium onions, diced
3/4 cup fresh parsley, chopped
2 1/2 cups parmesan cheese, freshly grated
2 cups sharp cheddar cheese, freshly grated
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon cracked black pepper

Steps:

  • Measure 3 cups of dry instant rice and cook according to package instructions, set aside
  • Combine onion, garlic, carrots, olive oil, salt, and pepper in a large skillet
  • Sautee for 10 - 15 minutes on medium high heat, until carrots start to soften and onions become translucent
  • Add peas, broccoli, mushroom soup, 1 1/2 cups parmesan cheese, and 1 cup of sharp cheddar cheese to the skillet
  • Stir on medium heat until heated through, about 10 - 12 minutes
  • Add cooked rice and parsley to skillet and stir to combine
  • Transfer mixture to a 13 x 9 casserole dish
  • Top with remaining 1 cup of parmesan cheese and 1 cup of sharp cheddar cheese
  • Bake for 10-15 minutes at 400 degrees, until cheese is bubbly and beginning to brown

Nutrition Facts : Calories 415 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1000 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

VEGETABLE & RICE CASSEROLE



Vegetable & Rice Casserole image

This was so GOOD! I had stuff left over. We are on a very tight budget, which precludes the extravagant waste of food, so I concocted this recipe in order to stick to my guns, so to speak. It was WAY good, and you can substitute your own ingredients. It is mega-versatile. Enjoy it! NOTE: You can also add pre-cooked meat to this, and season accordingly to make a one-dish meal!

Provided by Pagan

Categories     One Dish Meal

Time 42m

Yield 2 -quart casserole, 6 serving(s)

Number Of Ingredients 13

1 dash cooking spray, as needed
1 cup cooked rice (cooked weight)
2 1/2 cups mixed vegetables (canned-precooked until soft but not yet tender)
1 pinch salt
1 pinch pepper, to taste
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon balsamic vinegar
1/3 cup breadcrumbs (left over) or 1/3 cup prepared stuffing (left over)
1/3 cup sharp cheddar cheese, shredded
2 tablespoons parmesan cheese, grated
1 pinch ground cayenne pepper
1 pinch Hungarian paprika

Steps:

  • Spray 2-quart casserole to prevent massive sticking.
  • Layer the casserole contents in exactly the order listed above.
  • Cover and bake in a 375°F oven for 35-40 minutes.

VEGETABLE RICE CASSEROLE



Vegetable Rice Casserole image

"This is my family's favorite side dish any tome of year. It's especially good when fresh produce is in season," says Marcia Nelson from Ponca City, Oklahoma. Brown sugar adds a hint of sweetness to the rice and layered vegetables in this colorful casserole.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

1/4 cup uncooked rice
1 pound zucchini, sliced
1 pound yellow summer squash, sliced
1 large onion, sliced
3 tablespoons minced fresh basil, divided
1 medium green pepper, julienned
4 celery ribs with leaves, chopped
2 large tomatoes, sliced
1/4 cup packed brown sugar
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Steps:

  • Spread the rice into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with zucchini, yellow squash, onion and half of the basil; top with green pepper, celery and tomatoes. Combine the brown sugar, salt and pepper; sprinkle over vegetables. Drizzle with oil. Cover and bake at 350° for 1 hour or until tender. Sprinkle with remaining basil.

Nutrition Facts :

BROWN RICE VEGETABLE CASSEROLE



Brown Rice Vegetable Casserole image

One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs.

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 8-10 servings.

Number Of Ingredients 13

3 cups chicken broth
1-1/2 cups uncooked brown rice
2 cups chopped onions, divided
3 tablespoons soy sauce
2 tablespoons butter, melted
1/2 teaspoon dried thyme
4 cups fresh cauliflowerets
4 cups fresh broccoli florets
2 medium sweet red peppers, julienned
2 garlic cloves, minced
3 tablespoons olive oil
1 cup salted cashew halves
2 cups shredded cheddar cheese, optional

Steps:

  • In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.

Nutrition Facts : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

BAKED RICE, CHEESE AND VEGETABLE CASSEROLE



Baked Rice, Cheese and Vegetable Casserole image

Provided by Jackie O'Halloran

Categories     Cheese     Rice     Vegetable     Side     Bake     Broil     Vegetarian     Corn     Swiss Cheese     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 9

1/4 cup (1/2 stick) unsalted butter
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups frozen whole kernel corn, thawed
1 large tomato, seeded, chopped
3 cups cooked rice (about 1 cup raw)
2 cups grated Swiss cheese (about 6 ounces)
3 tablespoons whipping cream
1 tablespoon chopped fresh thyme or 1 teaspoon dried

Steps:

  • Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and sauté until tender, about 8 minutes. Add corn and tomato and sauté 3 minutes. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup soufflé dish.
  • Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.

CHEESY VEGETABLE RICE CASSEROLE



Cheesy Vegetable Rice Casserole image

My husband was craving something "cheesy and vegetable-y" so we threw some stuff in a pan and ended up with this. It turned out to be the most cheesy, creamy casserole I've ever had and it was fantastic. This is definitely a staple in our home now. We've done a version with just vegetables and a version with chicken.

Provided by Netanya

Categories     One Dish Meal

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 6

4 lbs frozen vegetables
2 cups Minute Rice
4 -8 ounces heavy cream or 4 -8 ounces half-and-half
1 cup sour cream
1 1/2 lbs Velveeta cheese, thickly sliced (or similar)
2 -3 chicken breasts, cubed (optional)

Steps:

  • Choose frozen veggies such as broccoli, cauliflower, brussel sprouts, etc.
  • Boil veggies until close to tenderness you prefer.
  • Prepare minute rice.
  • In large baking dish (we used 9x11x4), mix veggies, rice, whipping cream and sour cream. If you're using chicken, mix in the cooked chicken now.
  • Arrange cheese pieces in a single layer on top of mixture.
  • Place baking dish in oven set to 400 degrees and cook until cheese is melted.
  • Remove dish and stir. Sprinkle shredded cheese on top and place back in oven until cheese is melted.
  • Remove from oven and serve.

SAVORY VEGETABLE RICE CASSEROLE



Savory Vegetable Rice Casserole image

Make and share this Savory Vegetable Rice Casserole recipe from Food.com.

Provided by Mirj2338

Categories     Rice

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup basmati rice
1 lb fresh cauliflower
1/2 teaspoon finely chopped chili pepper
2 eggs
1 lb fresh mushrooms, coarsely chopped
1 medium onion, finely chopped
1 large tomatoes or 2 medium tomatoes, coarsely chopped
1 tablespoon olive oil
1/2 teaspoon paprika
salt and pepper

Steps:

  • Cook the rice according to the method that you prefer (stovetop, microwave).
  • Steam the cauliflower until tender (again, stovetop, microwave).
  • Heat the oil in a saucepan, add the mushrooms and onions and saute until soft.
  • Add the chile pepper and tomatoes, continue sauteing until completely cooked through.
  • Mix the rice with the sauteed vegetables.
  • Add the eggs and mix well.
  • Add the paprika, and the salt and pepper to taste.
  • Pour into a greased baking dish.
  • Bake in a 350 degree oven for 40 minutes.

ONE POT EASY CHEESY VEGETABLES AND RICE



One Pot Easy Cheesy Vegetables and Rice image

This easy and cheesy one-pot dish gets to the table in under 15 minutes and is a great way to add more vegetables to your meal. Bonus - only one pot to clean!

Provided by Morton

Categories     Trusted Brands: Recipes and Tips

Time 15m

Yield 4

Number Of Ingredients 6

1 ½ tablespoons vegetable or canola oil
½ teaspoon Morton® Fine Sea Salt
1 cup extra long grain rice (15 minute)
2 cups frozen mixed vegetables
3 cups chicken stock
1 ½ cups shredded Cheddar cheese

Steps:

  • Heat oil in medium sauce pan over medium-high heat.
  • Add remaining ingredients, except for cheese.
  • Bring to a boil for 1 minute.
  • Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
  • Add cheese and stir until melted and serve immediately.

Nutrition Facts : Calories 366.3 calories, Carbohydrate 31.8 g, Cholesterol 45.1 mg, Fat 20.3 g, Fiber 3.8 g, Protein 15.6 g, SaturatedFat 10 g, Sodium 1098 mg, Sugar 0.6 g

EASIEST CHICKEN RICE & VEGGIE CASSEROLE



Easiest Chicken Rice & Veggie Casserole image

Even though I can't eat chicken, this recipe is so ridiculously easy that sometimes I make it for my husband and daughter when I'm tired. It takes 10 minutes to throw together and has all the important food groups in it! If you use chicken thighs, its SUPER CHEAP too. Feel free to sub whatever "Cream of..." soup you like, we just happen to like mushrooms. Update: I think people were missing the part of the instructions that called for the 2 soup-can-fulls of water so I'm adding it into the recipe. This recipe is intentionally on the bland side, making it kid friendly or open to whatever spices and seasonings you prefer!

Provided by piranhabriana

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 chicken breasts or 4 -6 chicken thighs
2 (15 ounce) cans cream of mushroom soup
2 (15 ounce) cans water (just use the cream of mushroom soup cans!)
8 ounces frozen mixed vegetables (something with broccoli is yummy)
2 cups uncooked rice
1/2-1 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • In a baking dish, mix together everything except the chicken.
  • Place chicken on top. Sprinkle with additional paprika and pepper if desired.
  • Bake uncovered at 375 for 1 hour.

SOUTHWEST VEGGIE AND RICE CASSEROLE



Southwest Veggie and Rice Casserole image

Provided by Beth Moncel

Categories     Bean     Rice     Bake     Dinner     Casserole/Gratin

Yield Serves 8

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 medium jalapeño, seeded and diced
1 medium bell pepper, seeded and diced
1 medium zucchini, quartered lengthwise and sliced
1/2 tablespoon chili powder
3/4 teaspoon salt
1 cup frozen corn kernels
1 (15-ounce) can diced tomatoes with chiles (see Chef's Tip, below)
1 (15-ounce) can black beans, drained and rinsed
3 cups Taco Rice
2 cups shredded sharp cheddar
2 green onions, thinly sliced

Steps:

  • Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
  • In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
  • In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
  • Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
  • Sprinkle the green onions over the casserole and serve.

VEGETABLE & BEAN RICE CASSEROLE



Vegetable & Bean Rice Casserole image

A good recipe for cleaning out the pantry or reincarnating leftovers. Basic white sauce (off of a corn starch box) spiced up with garlic and lime helps dress up healthy rice, beans, and vegetables. Prep time will vary based on whether you use already cooked beans and rice or cook them for the recipe. I recommend that you get the rice started and then make the sauce while the rice is cooking. I first made this dish to stretch my budget and make the best of what was already at hand in my pantry, but I like it well enough to keep making it regardless of my budget.

Provided by Sara Spider

Categories     Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons butter or 1 1/2 tablespoons olive oil
1 cup nonfat milk
1 tablespoon cornstarch
1 garlic clove, crushed (to taste, or garlic powder to taste)
2 teaspoons lime juice (to taste)
2 cups brown rice, cooked
2 cups frozen mixed vegetables, thawed
2 cups black beans, cooked
1 cup shredded low-fat cheddar cheese, divided

Steps:

  • Lime-Garlic Sauce: In a small saucepan, Melt butter slowly over medium heat OR briefly heat oil over medium heat.
  • Mix in cornstarch.
  • Gradually stir in milk.
  • Bring mixture to a boil, stirring constantly.
  • Boil for 1 minute and then remove from heat.
  • Stir in garlic and lime-juice to taste.
  • (I prefer a rather strongly flavored sauce as the flavor will be diluted when mixed into the casserole).
  • Casserole: Prepare rice, beans, and vegetables according to package directions, separately.
  • Divide sauce evenly between rice and vegetables.
  • Mix so that rice and vegetables are well-coated.
  • Spread rice evenly in bottom of 11 x 7 casserole.
  • Spread vegetables over rice.
  • Sprinkle 1/2 cup shredded cheddar over vegetables.
  • Spread beans over cheese.
  • Sprinkle remaining cheese over beans.
  • Cover and bake at 350°F until heated through and cheese is melted (15-20 minutes assuming that rice and beans are still warm).

CHICKEN RICE CASSEROLE WITH VEGGIES



Chicken Rice Casserole with Veggies image

Corn and red pepper bring color to this nicely seasoned chicken and rice bake. The crunch from toasted almonds sprinkled on top also sets it apart from classic versions of this casserole. -Mary Louise Chubb of Perkasie, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

6 boneless skinless chicken breast halves (1-1/2 pounds)
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley

Steps:

  • In a large skillet, brown chicken in oil for 4 minutes on each side or until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute the peppers, onion and mushrooms until tender. Add garlic; cook 1 minute longer. Stir in the rice, broth, corn, salt and pepper; bring to a boil., Transfer to an 11x7-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until heated through. Sprinkle with almonds and parsley.

Nutrition Facts : Calories 351 calories, Fat 8g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 493mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges

VEGGIE CHICKEN RICE CASSEROLE



Veggie Chicken Rice Casserole image

Chicken Casserole with rice and veggies - easy to prepare. Great to use with leftover chicken. My family says it has a flavor similar to chicken pot pie.

Provided by Jennifer

Categories     Main Dish Recipes     Casserole Recipes     Rice

Yield 6

Number Of Ingredients 6

2 (10.75 ounce) cans condensed cream of chicken soup
1 whole cooked chicken, cut into pieces
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups cooked rice
⅔ cup water
½ cup crushed buttery round crackers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

Nutrition Facts : Calories 591 calories, Carbohydrate 35.3 g, Cholesterol 129.7 mg, Fat 29.2 g, Fiber 3.3 g, Protein 45 g, SaturatedFat 8 g, Sodium 864.6 mg, Sugar 0.9 g

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2020-04-15 Turn rice into a filling and delicious meal with these rice casserole recipes. These casseroles combine rice with vegetables and protein to create a well-rounded dinner. Feel free to use the vegetables you have on hand, as any combination will be tasty. Recipes like Broccoli, Cheese & Rice Casserole and Creamy Turkey and Rice Bake are hearty, healthy and the …
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10 BEST VEGAN RICE CASSEROLE RECIPES | YUMMLY
2022-05-03 full-fat coconut milk, stock, cremini mushrooms, chopped parsley and 6 more. Vegan Mushroom Rice Casserole Holy Cow! Vegan Recipes. onion powder, salt and ground black pepper, ground black pepper and 18 more.
From yummly.com


TUNA AND VEGETABLE RICE CASSEROLE - 5 INGREDIENTS 15 MINUTES
Preparation. Preheat the oven to 190°C (375°F). Bring the Alfredo sauce to boil in a large frying pan over medium heat. Add the diced frozen vegetables and the milk. Cook for 4 to 5 minutes. Add the tuna and the cooked rice. Transfer to a greased baking dish and sprinkle with cheddar. Bake for 25 to 30 minutes.
From 5ingredients15minutes.com


GREEN BEAN CASSEROLE SUBSTITUTE BROCCOLI - THERESCIPES.INFO
Broccoli Casserole with Crispy Onions - foodiecrush .com new www.foodiecrush.com. Preheat the oven to 375°F. Steam the broccoli until tender in the microwave with 1/4 cup water for 5-7 minutes, or in a steamer basket on the stove for 12-15 minutes.
From therecipes.info


WILD RICE AND VEGETABLE CASSEROLE - BUDGET BYTES
2017-11-19 Instructions. Preheat the oven to 350ºF. Finely dice the onion and mince the garlic. Add the butter, onions, and garlic to a large pot and sauté over medium heat until the onions are soft and transparent. While the onions and garlic are …
From budgetbytes.com


CHEESY VEGETABLE AND BROWN RICE CASSEROLE - THE ROASTED ROOT
2021-11-10 Add the avocado oil to a large skillet or pot and heat to medium-high. Add the onion and sauté, stirring occasionally, until the onion begins to turn translucent, about 5 to 8 minutes. Stir in the carrots, cover, and cook for 3 minutes, stirring occasionally, or until carrots begin to soften. Add the garlic and broccoli.
From theroastedroot.net


GROUND BEEF AND RICE CASSEROLE - SPEND WITH PENNIES
2020-03-24 Instructions. Preheat oven to 350°F. Brown beef, onion and garlic until no pink remains. Drain any fat. Combine beef mixture with all remaining ingredients except cheese. Spread mixture into a 9x13 pan and bake covered for 40-45 minutes or until rice is tender. Add cheese, broil for 3 mins or until golden.
From spendwithpennies.com


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