Vegetable and Rice Casserole (Print Version)
# Ingredients:
→ For the Base
01 -
3 cups uncooked instant brown rice
02 -
2 tbsp olive oil
03 -
2 medium yellow onions, diced
04 -
8 garlic cloves, minced
05 -
3½ cups carrots, peeled and diced
06 -
1 tsp salt
07 -
¼ tsp black pepper
→ For the Casserole
08 -
10 oz frozen broccoli florets
09 -
10 oz frozen peas
10 -
2 cans cream of mushroom soup (10.5 oz each)
11 -
¾ cup fresh parsley, chopped
12 -
2½ cups freshly grated parmesan cheese, divided
13 -
2 cups freshly grated sharp cheddar cheese, divided
# Instructions:
01 -
Measure out 3 cups of dry instant brown rice and cook it following the directions on the package. When it's done, set it aside. Remember that instant rice and regular rice have different yields, so make sure you're using instant.
02 -
Put the diced onions, minced garlic, carrots, olive oil, salt, and pepper in a large skillet or Dutch oven. Cook everything over medium-high heat, stirring occasionally.
03 -
Keep cooking for 10 to 15 minutes until the carrots start getting tender and the onions turn see-through. Stir them now and then so nothing burns.
04 -
Toss in your frozen peas, frozen broccoli, both cans of cream of mushroom soup, 1½ cups of the parmesan, and 1 cup of the cheddar cheese. Stir everything together over medium heat until it's all heated through, about 10 to 12 minutes.
05 -
Add your cooked rice and chopped parsley to the skillet. Stir everything together until it's well combined.
06 -
Grease a large 9 by 13 inch casserole dish. Scoop the whole veggie and rice mixture into the dish and spread it out evenly.
07 -
Sprinkle the remaining 1 cup of parmesan and 1 cup of cheddar cheese all over the top of the casserole.
08 -
Pop it in a 400 degree oven for 10 to 15 minutes. You want the cheese on top to get bubbly and start turning golden brown. Let it cool for a few minutes before serving.
# Notes:
01 -
This recipe feeds a crowd, making it perfect for potlucks or family gatherings.
02 -
You can prep this ahead and refrigerate it before the final baking step. Just add 5-10 minutes to the bake time if starting from cold.
03 -
Freshly grated cheese melts better than pre-shredded, but pre-shredded works in a pinch.
04 -
Feel free to swap in other frozen veggies like cauliflower, green beans, or corn.
05 -
Leftovers keep in the fridge for up to 4 days and reheat well in the microwave.