Vegetables And Mixed Rice Casserole Recipes
VEGETABLE RICE CASSEROLE
"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
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 :
VEGETABLE AND RICE CASSEROLE
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
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
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
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.
VEGGIE CHICKEN RICE CASSEROLE
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
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
MIXED VEGGIES AND RICE
To add variety to sides for those who don't care for potatoes, I came up with this colorful dish. It's an easy slow-cooker recipe that you can put right onto the buffet table. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Side Dishes
Time 3h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 5-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until heated through, 3-4 hours. If desired, serve with butter.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
PORK WITH FRIED RICE AND VEGETABLE CASSEROLE
Bites of pork with rice and vegetables. It takes a while, but it is truly delicious! We buy any cut of pork when on sale and freeze it, this is a way that we can cook it where it is delicious and (sorta) healthy too. I love this because it is so easy to reheat and eat and the kids will eat every bite. Serve with extra soy sauce.
Provided by Kymmie
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and break slices into crumbles. Reserve bacon drippings.
- Bring 1 3/4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Beat eggs and 2 tablespoons water together in a bowl. Heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. Transfer egg to a plate and cut into thin slices.
- Heat remaining bacon drippings in a skillet over medium heat. Cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. Pour onion over eggs and return skillet to heat.
- Increase heat to medium-high and stir pork pieces into skillet. Cook and stir pork until browned and cooked through, 5 to 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir rice, cooked eggs, and soy sauce together in a bowl. Add corn and green beans; stir. Turn rice mixture out into a casserole dish. Drop pork pieces over the rice mixture and top with crumbled bacon.
- Cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 26.9 g, Cholesterol 57.5 mg, Fat 9 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 2.9 g, Sodium 699 mg, Sugar 1.5 g
ONE POT EASY CHEESY VEGETABLES AND RICE
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
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
CHEESY VEGETABLE RICE CASSEROLE
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
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.
RICE VEGETABLE MEDLEY
This recipe combines rice with frozen vegetables. The veggies are small enough for my daughter, Sara, to handle easily. The same's true of the rice, which she can pick up with her fingers.-Coleen Martin, Brookfield, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.
Nutrition Facts : Calories 167 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.
SAVORY VEGETABLE RICE CASSEROLE
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
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.
EASIEST CHICKEN RICE & VEGGIE CASSEROLE
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
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.
MIXED VEGETABLE CASSEROLE
"I found a recipe for a layered veggie casserole, then modified it to use produce I had on hand," says Marilou Robinson of Portland, Oregon. "I sometimes sprinkle bread crumbs or grated cheese on top for a tasty variation."
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. Place half in a greased 1-1/2-qt. baking dish. , In a small bowl, combine the sugar, flour, oregano, salt and pepper. Sprinkle half over vegetables in the baking dish. Layer with remaining vegetables and seasoning mixture. Dot with butter. , Cover and bake at 350° for 55-60 minutes or until vegetables are tender.
Nutrition Facts : Calories 132 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 5g fiber), Protein 3g protein.
BROWN RICE VEGETABLE CASSEROLE
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
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.
MIXED VEGETABLE CASSEROLE
Vegetables in a creamy, cheesy sauce. Everyone wants the recipe after they have tried it!
Provided by Linna
Categories Side Dish Casseroles
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
- Bake about 30 minutes, or until browned and bubbly.
Nutrition Facts : Calories 589.3 calories, Carbohydrate 35.4 g, Cholesterol 38.7 mg, Fat 42.9 g, Fiber 5.1 g, Protein 13.9 g, SaturatedFat 10.2 g, Sodium 1434.7 mg, Sugar 8.8 g
VEGETABLES AND MIXED RICE CASSEROLE
Make and share this Vegetables and Mixed Rice Casserole recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sauté vegetables and thyme until tender, 8-10 minutes.
- Combine rice, vegetables, corn, sour cream, ½ cup cheese; season to taste with salt and pepper.
- Spoon into a 2 quart casserole; sprinkle with remaining cheese.
- Bake, uncovered, at 350 until hot through, 30-40 minutes.
Nutrition Facts : Calories 293.7, Fat 14.8, SaturatedFat 8.6, Cholesterol 39.7, Sodium 152.6, Carbohydrate 28.9, Fiber 8.1, Sugar 5.1, Protein 13.8
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