Baked Veggie Rice Casserole

Name: Baked Veggie Rice Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 cup uncooked brown rice; 2 cups vegetable broth; 1 cup broccoli florets; 1 cup bell peppers, diced; 1 cup carrots, diced; 1 cup zucchini, diced; 1 cup shredded cheese (cheddar or mozzarella); 1 cup milk; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 1 tablespoon olive oil

Highlighted under: Baking & Desserts

I absolutely love making this Baked Veggie Rice Casserole when I want a comforting, hearty meal. It’s a fantastic way to utilize leftover vegetables and transform them into a delicious dish that the whole family enjoys. The combination of rice, cheese, and vibrant veggies creates a satisfying meal that packs in nutrients and flavors. This is one of those recipes that is versatile enough to cater to whatever I have in my fridge. Plus, it's easy to prep and can be made ahead of time, making it perfect for busy weeknights!

Created by

Marianne Hughes

Last updated on 2026-01-15T15:52:16.841Z

When I first tried making this casserole, I was amazed at how simple and rewarding it was. I usually combine whatever veggies I have on hand, and they all work wonderfully. One tip I picked up is to sauté the vegetables before adding them to the casserole; this ensures they retain their flavors and textures beautifully when baked.

This dish has become a family favorite, especially on chilly evenings. I love serving it with a fresh salad on the side to balance the richness. Plus, leftovers are just as delicious the next day, making it a great meal prep option!

        Why You'll Love This Recipe
        A delightful medley of textures from various veggies
Cheesy goodness that satisfies every comfort food craving
Quick to prepare, making weeknight dinners a breeze

      

Cooking the Rice to Perfection

The key to achieving perfectly cooked brown rice in this casserole lies in the initial cooking process. When using vegetable broth instead of water, not only do you infuse the rice with flavor, but you also create a deeper, more complex base for the dish. Make sure to bring the broth to a rolling boil before adding the rice, as this helps maintain a steady cooking temperature. After adding the rice, reduce the heat to low and cover it tightly. Resist the urge to lift the lid during cooking; steam is essential for even cooking.

If you're in a hurry, you can pre-cook the rice ahead of time and store it in the refrigerator for 3-5 days. This makes assembling the casserole even quicker on busy nights. Just remember that cold rice might need a touch of additional liquid during mixing to ensure the casserole remains moist.

Vegetable Varieties and Their Impact

This casserole is incredibly versatile and can accommodate various vegetables based on seasonal availability or personal preference. For example, consider substituting asparagus for broccoli or using spinach instead of zucchini. Each vegetable brings its unique texture and flavor, allowing you to put your spin on the dish. Just be careful not to overcook the veggies when sautéing, as they will continue to cook in the oven, potentially resulting in a mushy texture.

When combining ingredients, it's also essential to balance the milk and cheese ratios. Too much cheese can result in a greasy texture, while too little may lead to a dry casserole. Aim for a creamy consistency before baking; you can add a splash of milk if the mixture seems too thick.

Ingredients

Ingredients for Baked Veggie Rice Casserole

Main Ingredients

1 cup uncooked brown rice
2 cups vegetable broth
1 cup broccoli florets
1 cup bell peppers, diced
1 cup carrots, diced
1 cup zucchini, diced
1 cup shredded cheese (cheddar or mozzarella)
1 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C).

Cook the Rice

In a medium saucepan, bring the vegetable broth to a boil. Add the brown rice, cover, reduce heat, and simmer for 45 minutes or until the water is absorbed.

Sauté the Vegetables

In a skillet, heat the olive oil over medium heat. Add the diced vegetables and sauté for about 5 minutes until they begin to soften. Season with garlic powder, onion powder, salt, and pepper.

Combine Ingredients

In a large mixing bowl, combine the cooked rice, sautéed vegetables, milk, and half the shredded cheese. Mix well.

Bake the Casserole

Transfer the mixture to a greased 9x13-inch baking dish. Top with the remaining cheese and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Pro Tips

Feel free to substitute your favorite vegetables in this casserole. It works great with spinach, peas, or even mushrooms. Serve it with a dollop of sour cream or a sprinkle of fresh herbs for extra flavor.

Make-Ahead and Storage Tips

This Baked Veggie Rice Casserole is an excellent candidate for meal prep. You can assemble the casserole up to a day in advance and store it covered in the refrigerator, which allows the flavors to meld beautifully. Just ensure you give it a few extra minutes in the oven to heat through if baking from cold.

If you have leftovers, they're easy to store in an airtight container in the fridge for up to 4 days. Reheat them in the oven at 350°F (175°C) for 15-20 minutes or in the microwave for about 3-5 minutes until heated through. Always cover the casserole with foil while reheating to prevent it from drying out.

Flavor Enhancements and Variations

To elevate the flavor of your casserole, consider adding herbs and spices like thyme, basil, or a pinch of red pepper flakes for a little heat. These can be mixed in with the sautéed vegetables. Fresh herbs will add a vibrant finish when sprinkled on top just before serving, making the dish not only tastier but visually appealing as well.

For those who prefer a protein boost, feel free to mix in cooked chicken, chickpeas, or beans. Just ensure that any added protein is already cooked, as this dish isn't designed to cook raw meat through adequately. Add them during the ‘Combine Ingredients’ step for even distribution.

Questions About Recipes

→ Can I make this casserole ahead of time?

Absolutely! You can prepare it a day in advance and store it in the fridge before baking. Just increase the baking time if it's cold from the fridge.

→ What type of cheese works best?

Cheddar or mozzarella are both excellent choices. You could also use a blend for a more complex flavor.

→ Can I use white rice instead?

Yes, white rice can be used, but you will need to adjust the cooking time since it cooks faster than brown rice.

→ Is this recipe gluten-free?

If you use gluten-free rice and ensure the vegetable broth is also gluten-free, this dish can easily be made gluten-free.