Best 12 Vegetable Rice Casserole Recipes

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Indulge in a delectable medley of flavors and textures with our vegetable rice casserole. This comforting dish combines tender vegetables, fluffy rice, and a creamy sauce, creating a symphony of flavors that will tantalize your taste buds. With a crispy golden crust and a cheesy center, this casserole is a true crowd-pleaser, perfect for gatherings or a cozy family meal.

Our collection of recipes offers a variety of options to suit every palate and dietary preference. From the classic vegetable rice casserole with its vibrant medley of broccoli, carrots, and bell peppers, to the hearty and flavorful sausage and vegetable rice casserole, each recipe is a culinary journey waiting to be explored.

For those seeking a lighter option, the vegetarian vegetable rice casserole offers a delightful blend of vegetables, herbs, and spices, while the creamy vegetable rice casserole adds a touch of indulgence with its rich and velvety sauce. And for those with dietary restrictions, the gluten-free vegetable rice casserole provides a delicious alternative without compromising on taste.

No matter your preference, our vegetable rice casserole recipes are guaranteed to become a staple in your kitchen. With easy-to-follow instructions and readily available ingredients, these recipes cater to home cooks of all skill levels. So gather your loved ones, fire up your oven, and embark on a culinary adventure with our delectable vegetable rice casserole recipes.

Let's cook with our recipes!

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

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.

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 :

CHICKEN, VEGETABLE AND BROWN RICE CASSEROLE



Chicken, Vegetable and Brown Rice Casserole image

A good and fairly quick recipe. Little preparation time and one dish cooking, who could ask for more?

Provided by emtpixie

Categories     One Dish Meal

Time 2h

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 12

3 lbs chicken pieces
1 cup brown rice or 1 cup wild rice, uncooked
2 (10 1/2 ounce) cans of regular cream of mushroom soup or 2 (10 1/2 ounce) cans 98% fat-free cream of mushroom soup
3/4 cup water
4 tablespoons dill weed
3 teaspoons paprika
1 1/2 cups diced celery
1 medium onion, diced
2 cups chopped carrots
1 cup whole grain cracker, crushed
4 tablespoons butter or 4 tablespoons margarine
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • In a 9x13" or larger casserole dish stir together rice, soup, water, 2 tablespoons of dill weed, 1 teaspoon of paprika, salt and pepper to taste, celery, onion, and carrots.
  • make sure rice is covered by liquid.
  • Skin chicken pieces and place meat side up on top of rice and vegetable mixture, leaving about 1" between pieces.
  • Cover casserole dish tightly with aluminum foil and bake for 1 hour.
  • After 1 hour, remove casserole from oven and check chicken for doneness by piercing thickest pieces and looking for clear juices.
  • If juices are pink or unclear put casserole back in oven and bake until juices run clear.
  • Meanwhile in a medium saucepan melt butter or margarine over low heat.
  • Remove pan from heat and add in the crushed crackers, remaining 2 tablespoons of dill, and remaining 2 teaspoons of paprika.
  • Stir well until butter is absorbed and mixture is moist.
  • Remove casserole from oven and discard aluminum foil.
  • Spoon cracker mixture over chicken pieces only and spread.
  • Place casserole back in oven and bake 10-15 minutes more or until cracker mixture is firm but not dry.
  • Remove casserole from oven and let stand 10 minutes or until liquid is absorbed into the rice.

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

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.

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.

BAKED RICE, CHEESE AND VEGETABLE CASSEROLE



Baked Rice, Cheese and Vegetable Casserole image

Provided by Jackie O'Halloran

Categories     Cheese     Rice     Vegetable     Side     Bake     Broil     Vegetarian     Corn     Swiss Cheese     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 9

1/4 cup (1/2 stick) unsalted butter
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups frozen whole kernel corn, thawed
1 large tomato, seeded, chopped
3 cups cooked rice (about 1 cup raw)
2 cups grated Swiss cheese (about 6 ounces)
3 tablespoons whipping cream
1 tablespoon chopped fresh thyme or 1 teaspoon dried

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.

VEGETABLE & BEAN RICE CASSEROLE



Vegetable & Bean Rice Casserole image

A good recipe for cleaning out the pantry or reincarnating leftovers. Basic white sauce (off of a corn starch box) spiced up with garlic and lime helps dress up healthy rice, beans, and vegetables. Prep time will vary based on whether you use already cooked beans and rice or cook them for the recipe. I recommend that you get the rice started and then make the sauce while the rice is cooking. I first made this dish to stretch my budget and make the best of what was already at hand in my pantry, but I like it well enough to keep making it regardless of my budget.

Provided by Sara Spider

Categories     Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons butter or 1 1/2 tablespoons olive oil
1 cup nonfat milk
1 tablespoon cornstarch
1 garlic clove, crushed (to taste, or garlic powder to taste)
2 teaspoons lime juice (to taste)
2 cups brown rice, cooked
2 cups frozen mixed vegetables, thawed
2 cups black beans, cooked
1 cup shredded low-fat cheddar cheese, divided

Steps:

  • Lime-Garlic Sauce: In a small saucepan, Melt butter slowly over medium heat OR briefly heat oil over medium heat.
  • Mix in cornstarch.
  • Gradually stir in milk.
  • Bring mixture to a boil, stirring constantly.
  • Boil for 1 minute and then remove from heat.
  • Stir in garlic and lime-juice to taste.
  • (I prefer a rather strongly flavored sauce as the flavor will be diluted when mixed into the casserole).
  • Casserole: Prepare rice, beans, and vegetables according to package directions, separately.
  • Divide sauce evenly between rice and vegetables.
  • Mix so that rice and vegetables are well-coated.
  • Spread rice evenly in bottom of 11 x 7 casserole.
  • Spread vegetables over rice.
  • Sprinkle 1/2 cup shredded cheddar over vegetables.
  • Spread beans over cheese.
  • Sprinkle remaining cheese over beans.
  • Cover and bake at 350°F until heated through and cheese is melted (15-20 minutes assuming that rice and beans are still warm).

TOFU, RICE AND VEGETABLE CASSEROLE



Tofu, Rice and Vegetable Casserole image

This is a good way to introduce tofu to the faint of heart. It's pretty much undetectable, but it's in there, being all nutritious and stuff. This is an original recipe.

Provided by Lifla

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 cup long-grain rice, uncooked
2 tablespoons vegan margarine
1 medium onion, chopped
1 1/2 teaspoons curry powder (to taste)
10 ounces frozen chopped spinach
1 lb frozen tofu
1 cup frozen corn
hot water
Braggs liquid aminos (optional)
tamari (optional)
salt (optional)

Steps:

  • In a large saucepan over medium heat, brown the rice, stirring constantly; pour it into a greased or pan-sprayed 1-1/2-quart or larger oven-safe casserole.
  • In the same saucepan, melt the margarine and add the onion and curry powder. Note that you might want to add a bit of tamari, Bragg's Liquid Aminos, or salt if you're using curry powder that does not contain salt.
  • Cook until the onion's almost transparent, about 5 minutes, and then add the spinach, tofu, and corn; cook until all are thawed, breaking up the tofu with a spoon.
  • When through, drain, pressing the liquid out of the vegetable/tofu mixture (or you can just squish it through your fingers, in which case, of course, cool it slightly beforehand).
  • Reserve this liquid and add enough hot water to it to make 2 cups. In a separate container, heat this liquid to boiling.
  • Stir the boiling liquid back into the vegetable/tofu mixture and bring it all to a boil.
  • Remove it from the heat and stir it into the rice that's in the casserole dish.
  • Cover and bake it at 350 degrees for about 30 minutes, or until the rice is tender and all the liquid has been absorbed.
  • Fluff the rice with a fork and serve.

Nutrition Facts : Calories 786.8, Fat 35.8, SaturatedFat 5.3, Sodium 64.1, Carbohydrate 68.4, Fiber 12.6, Sugar 1.9, Protein 62.2

HAWAIIAN SAUSAGE, RICE AND VEGETABLE CASSEROLE



Hawaiian Sausage, Rice and Vegetable Casserole image

I got the idea for this recipe from another recipe site, but it seemed more like a side dish than a main dish. So I added a few more vegetables so it was more like an entree casserole. The intro stated that regular kielbasa sausage can be used in place of the smoked turkey sausage, but it'll increase the fat level by about 25...

Provided by Vickie Parks

Categories     Casseroles

Time 1h5m

Number Of Ingredients 12

1 1/4 c water
2 Tbsp unsalted butter
1 (6-oz) pkg long-grain & wild rice mix (original recipe) with seasoning packet (such as uncle ben's, or similar brand)
1/2 c pineapple preserves
1 lb precooked smoked turkey kielbasa, halved lengthwise and cut into 1-inch slices
1 (8-oz) can(s) sliced carrots, well drained
1 medium onion, finely chopped
1 stalk(s) celery, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 small orange (or yellow) bell pepper, chopped
8 oz can pineapple chunks in unsweetened juice, undrained

Steps:

  • 1. Preheat oven to 375°F.
  • 2. In small saucepan, bring water and butter to a boil.
  • 3. In ungreased 2 1/2-quart casserole dish, combine all ingredients including seasoning packet from the rice package and boiling water; mix well. Cover dish with lid or foil.
  • 4. Bake at 375°F for 40 to 45 minutes or until rice is tender. Let stand 10 minutes before serving.

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.

NUTTY VEGETABLE RICE CASSEROLE



Nutty Vegetable Rice Casserole image

This sticks to the ribs! A hearty one-dish meal with comforting flavour and lots of good protein and vitamins. An excellent meal if you want something that fills you up like a meat dish, but is not a meat dish.

Provided by Elise and family

Categories     One Dish Meal

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 12

3/4 cup rice, uncooked
1 1/2 cups water
8 large beet leaves, chopped
3 big carrots, chopped
3 tablespoons onions, chopped
1 tablespoon fresh ginger, chopped
1 garlic clove, chopped
2 tablespoons olive oil
1/2 cup almond butter
1/2 cup milk
1 teaspoon paprika
salt and pepper, to taste

Steps:

  • Preheat oven to 375. Soak rice in water for ten minutes (in the pot you will cook it in).
  • While rice soaks, mix almond butter and milk throroughly in a small bowl. Set aside. Begin to chop carrots, onion, garlic and ginger.
  • Drain and rinse rice, and add fresh water. Bring to a boil, cover and simmer on medium-low for eight minutes.
  • While rice cooks, saute carrots, onion, garlic and ginger in a pan with olive oil until they begin to be tender. While these are cooking, stir occasionally and chop beet greens into bite-size pieces.
  • When rice is cooked, turn off heat and let stand, covered, for ten minutes.
  • While rice stands, add beet greens to vegetable saute and cook until just tender. I prefer not to overcook these so you still have a variety of textures in the casserole and it doesn't turn into a "blob".
  • When rice has stood for ten minutes, remove lid, add almond butter and milk mixture, and stir thoroughly. Add vegetable saute mixture and stir thoroughly.
  • Pour mixture (should be very thick) into a medium casserole and top with paprika and a bit of salt.
  • Cook at 375 for ten minutes, covered. Enjoy!

VEGETABLE & RICE CASSEROLE



VEGETABLE & RICE CASSEROLE image

I created this side dish idea from pantry & freezer staples I had on hand at the time, you can select what ever veggies you have for this delicious side dish. It turned out great & we sure did love it. It is quick & easy, & as I began checking the pantry, I discovered that I had all of these items & they should all create a...

Provided by Rose Mary Mogan

Categories     Rice Sides

Time 50m

Number Of Ingredients 15

1 bag(s) frozen broccoli cuts (14 .4 oz)
2 can(s) cream of chicken soup
1 can(s) sliced mushrooms (optional)
4 c minute maid (cooked according to package)
6-8 clove garlic, rough chop
2 medium yellow onions, chopped
2 medium poblanos peppers, chopped or other variety
6 medium yellow mini peppers,chopped as desired
1 1/2 c shredded italian 4 cheese blend
1 c shredded cheddar cheese
3-4 medium carrots, peeled an sliced diagonally
11/2-2 c chicken broth
1/4-1/3 c chopped green onion tops, garnish
2-3 Tbsp olive oil, extra virgin or other oil of choice
2 tsp steak seasoning

Steps:

  • 1. Prep and chop onions, garlic and peppers. Set aside till needed.
  • 2. Peel & slice carrots thinly on the diagonal bias or as desired.
  • 3. Add extra virgin olive oil to a large skillet. I used a16 inch skillet. Heat over medium high heat. Then add veggies & sauté until vegetables are crisp tender. About 8-10 minutes or as desired.
  • 4. Cook minute Maid Rice as directed on package. When done, add to skillet of veggies & stir to blend together. Add in the mushrooms if desired undrained. I forgot to add them in.
  • 5. Now add in the cream of chicken soup and the chicken Broth, and stir to blend continue to cook together. Add the steak seasoning and stir again. Allow to cook on medium low heat about 6-8 minutes, add in both cheeses, ad stir until cheese melts.
  • 6. Prep a large casserole dish with cooking spray, and pour in rice mixture, Top with additional cheddar cheese, place in preheated 350 degree F. oven for about 15 minutes or until cheese melts, remove from oven, garnish top with chopped green onion tops, and serve while still piping hot.
  • 7. Serve and enjoy with your favorite meats.

Tips:

  • Use fresh, high-quality vegetables. This will ensure that your casserole is packed with flavor and nutrients.
  • Don't overcook the vegetables. They should be tender but still have a bit of a bite to them.
  • Use a variety of vegetables. This will add color, texture, and flavor to your casserole.
  • Don't be afraid to experiment with different seasonings and herbs. This is a great way to create a unique and flavorful casserole.
  • Serve the casserole immediately, or let it cool slightly and then reheat it before serving. This will help the flavors to meld together.

Conclusion:

Vegetable rice casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it is also a budget-friendly meal. With so many different variations to choose from, there is sure to be a vegetable rice casserole recipe that everyone will love.

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