Baked Veggie Rice Casserole

Name: Baked Veggie Rice Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups cooked rice; 1 cup broccoli florets; 1 cup diced bell peppers; 1 cup sliced mushrooms; 1 medium onion, diced; 2 cloves garlic, minced; 1 cup shredded cheese (cheddar or mozzarella); 1 cup vegetable broth; 1 cup cream or a dairy-free alternative; Salt and pepper to taste; 1 teaspoon Italian seasoning

Highlighted under: Baking & Desserts

I love preparing this Baked Veggie Rice Casserole because it's a delightful blend of flavors and textures that brings the warmth of home-cooked meals right to my table. The combination of vibrant vegetables and fluffy rice, baked in a creamy sauce, creates a satisfying dish that pleases everyone. Whether I'm serving it for a family dinner or at a potluck, the aroma that fills the kitchen makes it hard to resist. Plus, it’s a versatile recipe that allows for whatever veggies I have on hand, making it both convenient and delicious!

Created by

Natalie Warren

Last updated on 2026-01-15T15:22:17.354Z

When I first experimented with this recipe, I wanted to create something that was not only nutritious but also pleasing to the palate. The key to the richness of this casserole lies in the variety of vegetables used; each adds its unique flavor, making every bite a delightful surprise. I find that roasting the vegetables beforehand enhances their sweetness and depth, which pairs beautifully with the creamy sauce.

Another tip I discovered is to let the casserole sit for a few minutes after baking. This resting period allows the flavors to meld and makes serving even easier. I've often topped it with crispy breadcrumbs for an added crunch, making it a crowd favorite at any gathering!

        Why You'll Love This Recipe
        Deliciously creamy texture that comforts the soul
Packed with colorful, nutritious veggies for a healthy meal
Easy to customize with your favorite vegetables and grains

      

Understanding Vegetable Choices

The beauty of the Baked Veggie Rice Casserole lies in its versatility with vegetables. While I use broccoli, bell peppers, and mushrooms in this recipe, you can easily substitute or add other vegetables like zucchini, spinach, or carrots based on your preference or what you have on hand. Just make sure that any substitutions are cooked before adding to the casserole to ensure they don’t release too much water during baking, which could make the dish soggy.

When selecting vegetables, consider their cooking times and textures. Denser vegetables like carrots should be pre-cooked, while leafy greens like spinach can be mixed raw as they wilt down quickly. Aim for a balance of colors and textures; this not only enhances the visual appeal but also optimizes the dish's nutritional profile.

Creaminess Factor Explained

The creamy sauce in this casserole is crucial, as it binds the ingredients together and adds richness. The combination of cream and vegetable broth provides a balanced flavor; for a lighter version, consider using a blend of Greek yogurt and broth, which keeps the texture creamy without being overly rich. Additionally, a dairy-free alternative, such as coconut milk, can be used to make this dish vegan-friendly while still delivering that luscious mouthfeel.

When you mix the cream with the sautéed vegetables and rice, pay attention to achieving a consistency that lightly coats the back of a spoon. If the mixture appears too thick, slowly add more broth until you reach the desired texture. This will ensure that every bite carries that delightful creaminess!

Make-Ahead and Storage Tips

This casserole is an excellent make-ahead dish. You can prepare it up to a day in advance and store it covered in the refrigerator, which allows the flavors to develop further. When ready to enjoy, simply bake it straight from the fridge—just add an additional 5-10 minutes to the baking time as it will be colder when it enters the oven.

For longer-term storage, this dish freezes beautifully. Portion it into freezer-safe containers after baking and cooling. To reheat, thaw overnight in the fridge and then bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through and bubbly. This makes it a perfect option for meal prep or busy weeknights!

Ingredients

Ingredients:

Main Ingredients

2 cups cooked rice
1 cup broccoli florets
1 cup diced bell peppers
1 cup sliced mushrooms
1 medium onion, diced
2 cloves garlic, minced
1 cup shredded cheese (cheddar or mozzarella)
1 cup vegetable broth
1 cup cream or a dairy-free alternative
Salt and pepper to taste
1 teaspoon Italian seasoning

Feel free to mix in any leftover vegetables you have!

Instructions

Instructions:

Prep the Vegetables

Preheat the oven to 375°F (190°C). In a large skillet, sauté the onion and garlic until translucent. Add the broccoli, bell peppers, and mushrooms, cooking until slightly tender.

Combine and Mix

In a large bowl, combine the sautéed vegetables with the cooked rice, vegetable broth, cream, and Italian seasoning. Stir until well mixed. Season with salt and pepper to taste.

Bake the Casserole

Transfer the mixture into a greased baking dish. Top with shredded cheese and extra breadcrumbs if desired. Bake in the preheated oven for 30 minutes or until bubbly and golden.

Let it Rest

Remove from oven and let the casserole sit for about 10 minutes before serving, allowing the flavors to meld.

Serve warm as a main dish or side, and enjoy!

Pro Tips

For added flavor, consider adding herbs like thyme or oregano. You can also substitute the rice with quinoa or another grain for variation.

Serving Suggestions

Baked Veggie Rice Casserole is a fantastic standalone dish, but it also pairs wonderfully with a fresh salad or a side of crusty bread. For added protein, consider serving it alongside grilled chicken or fish, or topping it with crispy chickpeas for a plant-based option. These combinations elevate the meal while keeping the emphasis on the flavorful casserole.

Another fun way to serve this dish is to turn it into a baked veggie bowl. Simply layer some baby spinach or arugula in the bottom of a bowl and top it with a generous scoop of casserole. The warmth from the casserole lightly wilts the greens, creating a delightful mix of textures and flavors.

Troubleshooting Common Issues

One common issue with baked casseroles is uneven cooking, especially if your ingredients vary significantly in their moisture levels. To mitigate this, ensure that all vegetables are pre-cooked to a similar doneness before mixing with rice—this helps create a uniform cooking experience. If you find your casserole is coming out too dry, consider covering it with foil during the first half of baking; this helps retain moisture.

If you encounter a casserole that is overly gloopy, this can occur from too much liquid or undercooked rice absorbing additional moisture. In the future, ensure that your rice is fluffy and fully cooked before mixing into the dish, and be cautious with the amount of broth or cream you add—it's easier to add more during mixing than to fix a soupy casserole after it’s baked!

Questions About Recipes

→ Can I use frozen vegetables?

Absolutely! Frozen vegetables work perfectly in this casserole. Just add them when sautéing the onion and garlic.

→ What can I use instead of cream?

You can use Greek yogurt or a plant-based milk alternative like almond or coconut milk for a lighter option.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the oven or microwave.

→ Can I make this casserole ahead of time?

Yes! You can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. Bake when ready to serve.