Veggie Rice Casserole Recipes

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

Ingredients

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

Ingredients

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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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.

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