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Vegetable Rice Casserole

This vegetable rice casserole transforms simple leftovers into a hearty, comforting dish. It combines sautéed seasonal vegetables, cooked rice, and melted cheese baked to a golden perfection, resulting in a bubbling, crispy-topped casserole with tender, flavorful vegetables inside. An easy, adaptable recipe perfect for busy weeknights or when you want a nourishing, unpretentious meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil good quality for flavor
  • 1 onion chopped
  • 2 carrots carrots diced
  • 1 bell pepper bell pepper chopped, any color
  • 1 zucchini zucchini diced
  • 1 cup cooked rice preferably day-old
  • 1 cup frozen peas thawed briefly
  • 1.5 cups shredded cheddar cheese sharp preferred
  • 1 teaspoon dried thyme optional
  • to taste salt and pepper
  • 2 tablespoons fresh herbs parsley or cilantro, chopped

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Oven
  • Aluminum foil

Method
 

  1. Preheat your oven to 180°C (355°F). Gather a baking dish and a large skillet. Chop the onion, carrots, bell pepper, and zucchini into bite-sized pieces. Measure out the cooked rice and thaw the peas slightly if frozen.
  2. Heat 2 tablespoons of olive oil in the skillet over medium heat until it shimmers and begins to sizzle. Add the chopped onion and diced carrots. Sauté for about 3-4 minutes, listening for a gentle sizzle as they soften and become fragrant.
  3. Add the chopped bell pepper and zucchini to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender and fragrant. Season with salt, pepper, and thyme, and cook for another minute to meld the flavors.
  4. Remove the skillet from heat and stir in the cooked rice and thawed peas. Mix thoroughly to combine all ingredients evenly. Taste and adjust seasoning if needed.
  5. Transfer the rice and vegetable mixture into your prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese generously over the top, covering the entire surface.
  6. Cover the dish with aluminum foil and bake in the oven for 20 minutes. This traps moisture and helps the cheese melt evenly.
  7. After 20 minutes, remove the foil and continue baking for another 10 minutes, or until the cheese is bubbly and golden brown around the edges. Listen for a bubbling sound and watch for a crispy, browned top.
  8. Take the casserole out of the oven and let it rest for about 5 minutes. This helps everything settle and makes serving easier.
  9. Just before serving, sprinkle freshly chopped herbs over the top for brightness and freshness. Serve hot, with a side salad or bread if you like.

Notes

Feel free to swap in any seasonal vegetables or cheeses you have on hand. This dish is very forgiving and perfect for using up leftovers or pantry staples.