Vegetable Rice Casserole Bake (Print Format)
Comforting rice, broccoli, peas, and carrots in a cheesy casserole, perfect for gatherings and weeknight meals.
# Ingredients:
→ Main Ingredients
01 -
3 cups uncooked instant brown rice
02 -
2 containers (10.5 oz each) cream of mushroom soup
03 -
10 oz frozen broccoli
04 -
10 oz frozen peas
05 -
3 1/2 cups peeled and diced carrots
06 -
8 cloves garlic, minced
07 -
2 medium yellow onions, diced
08 -
3/4 cup fresh parsley, chopped
09 -
2 1/2 cups parmesan cheese, freshly grated
10 -
2 cups sharp cheddar cheese, freshly grated
11 -
2 tablespoons olive oil
12 -
1 teaspoon salt
13 -
1/4 teaspoon pepper
# Steps:
01 -
Measure 3 cups of uncooked instant brown rice and cook according to package instructions. Set aside.
02 -
Combine diced onion, minced garlic, diced carrots, olive oil, salt, and pepper in a large skillet or Dutch oven.
03 -
Saute the vegetables on medium-high heat for 10-15 minutes, stirring occasionally, until the carrots start to soften and the onions become translucent.
04 -
Add peas, broccoli, cream of mushroom soup, 1 1/2 cups of parmesan cheese, and 1 cup of sharp cheddar cheese to the skillet. Stir over medium heat for 10-12 minutes until heated through.
05 -
Add the cooked rice and chopped parsley to the skillet and stir until fully combined.
06 -
Transfer the mixture to a greased 9 x 13-inch casserole dish.
07 -
Top the casserole evenly with the remaining 1 cup of parmesan cheese and 1 cup of sharp cheddar cheese.
08 -
Bake in a preheated oven at 400°F (200°C) for 10-15 minutes, until the cheese is bubbly and begins to brown.