Best 7 Baked Rice Cheese And Vegetable Casserole Recipes

VEGETABLE AND RICE CASSEROLE

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

CHEDDAR RICE CASSEROLE

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

BROWN RICE VEGETABLE CASSEROLE

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.

EASY RICE BAKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Butter a large casserole dish.
• In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
• In a large bowl, whisk together milk and eggs.
• Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
• Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

BAKED RICE, CHEESE AND VEGETABLE CASSEROLE

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.

ONE POT EASY CHEESY VEGETABLES AND RICE

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.

CHEESY VEGETABLE RICE CASSEROLE

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.