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- 2 cups cooked rice (white or brown) - 2 cups mixed vegetables (broccoli, carrots, and bell peppers) - 1 cup shredded cheddar cheese - 1 cup ricotta cheese - 1 cup milk - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - 1/2 cup breadcrumbs (optional, for topping)

Easy Vegetable and Rice Casserole

Discover the joy of comfort food with this Cheesy Veggie Delight Rice Casserole. Perfect for family dinners, this dish combines cooked rice with a colorful medley of vegetables and creamy cheeses, delivering a nutritious and flavorful meal. Easy to prepare, it’s a great option for busy weeknights and can be customized to suit your family’s tastes. Indulge in wholesome ingredients while enjoying a satisfying, hearty dish that everyone will love.
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Ingredients
  

1 ½ cups uncooked white or brown rice

3 cups vegetable broth (or water for a lighter version)

2 cups mixed vegetables (fresh or frozen, such as carrots, peas, and corn)

1 cup diced bell peppers (any color for a vibrant look)

1 small onion, finely diced

2 cloves garlic, minced

1 can (15 oz) diced tomatoes, drained

1 teaspoon dried Italian herbs (a blend of basil, oregano, and thyme work best)

1 teaspoon paprika (smoked for extra flavor)

Salt and pepper to taste

1 ½ cups shredded cheese (cheddar, mozzarella, or your favorite blend)

¼ cup grated Parmesan cheese

2 tablespoons olive oil

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C) to prepare for baking the casserole.

    Cook the Rice: In a medium saucepan, bring the vegetable broth to a rolling boil. Add the uncooked rice, cover the pot, and reduce the heat to low. Cook according to the package instructions—about 15-20 minutes for white rice or 30-40 minutes for brown rice—until the rice is tender and fluffy. Once done, remove from heat and let it sit covered.

      Sauté the Vegetables: While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté for about 3-4 minutes until the onions are translucent. Then, add the diced bell peppers and cook for an additional 3-5 minutes until they are soft and aromatic.

        Combine the Ingredients: In a large mixing bowl, combine the cooked rice, sautéed onion and bell pepper mixture, mixed vegetables, and the drained diced tomatoes. Sprinkle in the dried Italian herbs and paprika, along with salt and pepper to taste. Gently stir until the mixture is thoroughly combined.

          Assemble the Casserole: Grease a 9x13 inch baking dish with olive oil or cooking spray. Transfer the rice and vegetable mixture into the dish, spreading it out evenly across the bottom. Top with the shredded cheese, followed by a sprinkle of grated Parmesan cheese for extra richness.

            Bake the Casserole: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly with a slight golden hue.

              Garnish & Serve: Once out of the oven, allow the casserole to cool for a few minutes. If desired, garnish with freshly chopped parsley for a pop of color before serving. Enjoy your warm and cheesy veggie delight!

                Prep Time, Total Time, Servings:

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6