Best 5 Savory Vegetable Rice Casserole Recipes

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Indulge in a delightful culinary experience with our savory vegetable rice casserole, a symphony of flavors and textures that will tantalize your taste buds. This hearty and wholesome dish is not only delicious but also incredibly versatile, offering three distinct variations to suit every palate. Whether you prefer a classic vegetarian delight, a cheesy and indulgent treat, or a zesty Mexican-inspired feast, our collection of recipes has something for everyone. Prepare to embark on a culinary journey that will leave you satisfied and craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHEDDAR RICE CASSEROLE



Cheddar Rice Casserole image

With its blend of garlic, parsley and cheese, this rice casserole makes a savory side dish. It's one of my favorite ways to serve rice. -Nancy Baylor, Holiday Island, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup chopped onion
2 garlic cloves, minced
1/4 cup butter, cubed
3 cups cooked long grain rice
2 cups shredded cheddar cheese
1 cup minced fresh parsley
1 cup whole milk
4 large eggs, lightly beaten
2 teaspoons Worcestershire sauce
1 teaspoon salt

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.

Nutrition Facts : Calories 290 calories, Fat 17g fat (11g saturated fat), Cholesterol 156mg cholesterol, Sodium 588mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

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 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 :

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.

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.

Tips:

  • Use a variety of vegetables. This will give your casserole a more complex flavor and texture. Some good options include broccoli, carrots, celery, onions, and peppers.
  • Don't overcook the vegetables. You want them to be tender but still have a bit of a crunch. Cook them for just a few minutes until they are bright and slightly tender.
  • Use a flavorful cheese. This will help to bind the casserole together and give it a rich flavor. Some good options include cheddar, Parmesan, and Gruyère.
  • Season the casserole well. Salt, pepper, and garlic powder are all good options. You can also add other herbs and spices to taste.
  • Don't be afraid to experiment. There are many different ways to make a vegetable rice casserole. Feel free to add different vegetables, cheeses, and seasonings to create your own unique dish.

Conclusion:

Vegetable rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. Serve it with a side of salad or roasted vegetables for a complete meal.

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