Rice and Veggie Casserole

This hearty Rice and Veggie Casserole is the ultimate comfort food, combining fluffy white rice, vibrant sautéed vegetables, and a creamy cheese blend baked to perfection under a crispy parmesan breadcrumb topping. Packed with wholesome ingredients like broccoli, carrots, red bell peppers, and peas, this one-dish meal is as nutritious as it is satisfying. A dash of Italian seasoning and a hint of garlic add a flavorful twist, while the bubbling layers of cheddar cheese and heavy cream create a rich, indulgent texture. Perfect for weeknight dinners or meal prep, this casserole comes together in just under an hour and serves up generous portions for the whole family. Garnish with fresh parsley for a touch of color and elegance, and watch this cozy vegetarian dish become a regular favorite!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 cup white rice
• 2 cups water
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 1 large carrot, diced
• 1 medium red bell pepper, diced
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1.5 cups shredded cheddar cheese
• 1 cup vegetable broth
• 0.5 cup heavy cream
• 0.5 cup breadcrumbs
• 0.25 cup parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with a bit of olive oil or non-stick cooking spray.

Step 2

Rinse the white rice under cold water until the water runs clear. Bring 2 cups of water to a boil in a pot, add the rice, cover, and cook on low heat for 15 minutes or until fully cooked. Set aside to cool slightly.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.

Step 4

Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

Step 5

Stir in the broccoli florets, diced carrot, and diced red bell pepper. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.

Step 6

Add the frozen peas, salt, black pepper, and Italian seasoning to the skillet. Mix well and allow to cook for another 2 minutes. Remove from heat.

Step 7

In a large bowl, combine the cooked rice, sautéed vegetables, 1 cup of shredded cheddar cheese, vegetable broth, and heavy cream. Mix thoroughly.

Step 8

Transfer the rice and veggie mixture to the prepared casserole dish, spreading it out evenly.

Step 9

In a small bowl, mix the breadcrumbs, the remaining 0.5 cup cheddar cheese, and grated parmesan cheese. Sprinkle the breadcrumb mixture evenly over the casserole.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.

Step 11

Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley, if desired, before serving.

Nutrition Facts

Serving size	1916.8 grams (1916.8g)

Amount per serving	% Daily Value*
Calories	2195

Total Fat 135.10g	173%
Saturated Fat 70.00g	350%
Polyunsaturated Fat 3.40g
Cholesterol 322mg	107%
Sodium 5375mg	234%
Total Carbohydrate 165.70g	60%
Dietary Fiber 25.00g	89%
Total Sugars 31.20g
Protein 85.30g	171%

Vitamin D 0IU	0%
Calcium 1768mg	136%
Iron 11mg	60%
Potassium 1603mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 15.4%

Carbs: 29.9%