Vegetables And Mixed Rice Casserole Recipes

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ONE POT RICE AND VEGETABLE CASSEROLE



One Pot Rice and Vegetable Casserole image

This rice and vegetable casserole is the perfect one pot dinner, packed with veggies, rice and beans - such a hearty vegetable bake that's comforting and full of goodness.

Provided by Becca Heyes

Categories     Main meal

Time 1h10m

Number Of Ingredients 15

1 tbsp oil
1 red onion, (cut into wedges)
1 medium aubergine ((eggplant), cut into chunky dice)
1 medium courgette ((zucchini), cut into chunky dice)
6 medium mushrooms, (quartered)
3 cloves garlic, (minced)
1 tsp dried mixed herbs ((I used an Italian-style blend))
210 g (~ 1 cup) white rice
1 litre ((~ 4 cups) vegetable stock)
3 medium tomatoes, (cut into wedges)
400 g tin cannellini beans, (drained (240g, or ~ 1 1/4 cups, when drained))
2 tbsp pesto
Black pepper
25 g (~ 1/3 cup) breadcrumbs (I used panko)
50 g (~ 1/2 cup) grated cheddar cheese

Steps:

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Add the oil to a large saucepan or oven-proof casserole dish, and add the red onion, aubergine, courgette, mushrooms, garlic and mixed herbs. Cook over a medium heat for 5 minutes, until the vegetables are fragrant and beginning to brown.
  • If you used a saucepan that's not oven-proof, transfer to an oven-safe casserole dish. Add the rice, stock, tomatoes, beans, pesto, and plenty of black pepper. Mix well to combine.
  • Add a lid to the pan (or cover tightly with foil, if you don't have a lid), and bake in the oven for around 30 minutes. The rice should be fairly soft. Stir the casserole well, then add the breadcrumbs and grated cheese to the top. Bake again, uncovered, for a further 20 minutes, or until the topping is crisped up to your liking.

Nutrition Facts : ServingSize 1 portion, Calories 470 kcal, Carbohydrate 76 g, Protein 16.4 g, Fat 11.9 g, SaturatedFat 3.9 g, Cholesterol 15 mg, Sodium 210 mg, Fiber 13.9 g, Sugar 10.3 g

VEGETABLE & RICE CASSEROLE



Vegetable & Rice Casserole image

This was so GOOD! I had stuff left over. We are on a very tight budget, which precludes the extravagant waste of food, so I concocted this recipe in order to stick to my guns, so to speak. It was WAY good, and you can substitute your own ingredients. It is mega-versatile. Enjoy it! NOTE: You can also add pre-cooked meat to this, and season accordingly to make a one-dish meal!

Provided by Pagan

Categories     One Dish Meal

Time 42m

Yield 2 -quart casserole, 6 serving(s)

Number Of Ingredients 13

1 dash cooking spray, as needed
1 cup cooked rice (cooked weight)
2 1/2 cups mixed vegetables (canned-precooked until soft but not yet tender)
1 pinch salt
1 pinch pepper, to taste
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon balsamic vinegar
1/3 cup breadcrumbs (left over) or 1/3 cup prepared stuffing (left over)
1/3 cup sharp cheddar cheese, shredded
2 tablespoons parmesan cheese, grated
1 pinch ground cayenne pepper
1 pinch Hungarian paprika

Steps:

  • Spray 2-quart casserole to prevent massive sticking.
  • Layer the casserole contents in exactly the order listed above.
  • Cover and bake in a 375°F oven for 35-40 minutes.

BROWN RICE VEGETABLE CASSEROLE



Brown Rice Vegetable Casserole image

One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs.

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 8-10 servings.

Number Of Ingredients 13

3 cups chicken broth
1-1/2 cups uncooked brown rice
2 cups chopped onions, divided
3 tablespoons soy sauce
2 tablespoons butter, melted
1/2 teaspoon dried thyme
4 cups fresh cauliflowerets
4 cups fresh broccoli florets
2 medium sweet red peppers, julienned
2 garlic cloves, minced
3 tablespoons olive oil
1 cup salted cashew halves
2 cups shredded cheddar cheese, optional

Steps:

  • In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.

Nutrition Facts : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

ONE POT EASY CHEESY VEGETABLES AND RICE



One Pot Easy Cheesy Vegetables and Rice image

This easy and cheesy one-pot dish gets to the table in under 15 minutes and is a great way to add more vegetables to your meal. Bonus - only one pot to clean!

Provided by Morton

Categories     Trusted Brands: Recipes and Tips

Time 15m

Yield 4

Number Of Ingredients 6

1 ½ tablespoons vegetable or canola oil
½ teaspoon Morton® Fine Sea Salt
1 cup extra long grain rice (15 minute)
2 cups frozen mixed vegetables
3 cups chicken stock
1 ½ cups shredded Cheddar cheese

Steps:

  • Heat oil in medium sauce pan over medium-high heat.
  • Add remaining ingredients, except for cheese.
  • Bring to a boil for 1 minute.
  • Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
  • Add cheese and stir until melted and serve immediately.

Nutrition Facts : Calories 366.3 calories, Carbohydrate 31.8 g, Cholesterol 45.1 mg, Fat 20.3 g, Fiber 3.8 g, Protein 15.6 g, SaturatedFat 10 g, Sodium 1098 mg, Sugar 0.6 g

VEGGIE CHICKEN RICE CASSEROLE



Veggie Chicken Rice Casserole image

Chicken Casserole with rice and veggies - easy to prepare. Great to use with leftover chicken. My family says it has a flavor similar to chicken pot pie.

Provided by Jennifer

Categories     Main Dish Recipes     Casserole Recipes     Rice

Yield 6

Number Of Ingredients 6

2 (10.75 ounce) cans condensed cream of chicken soup
1 whole cooked chicken, cut into pieces
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups cooked rice
⅔ cup water
½ cup crushed buttery round crackers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

Nutrition Facts : Calories 591 calories, Carbohydrate 35.3 g, Cholesterol 129.7 mg, Fat 29.2 g, Fiber 3.3 g, Protein 45 g, SaturatedFat 8 g, Sodium 864.6 mg, Sugar 0.9 g

CHEESY VEGETABLE RICE CASSEROLE



Cheesy Vegetable Rice Casserole image

My husband was craving something "cheesy and vegetable-y" so we threw some stuff in a pan and ended up with this. It turned out to be the most cheesy, creamy casserole I've ever had and it was fantastic. This is definitely a staple in our home now. We've done a version with just vegetables and a version with chicken.

Provided by Netanya

Categories     One Dish Meal

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 6

4 lbs frozen vegetables
2 cups Minute Rice
4 -8 ounces heavy cream or 4 -8 ounces half-and-half
1 cup sour cream
1 1/2 lbs Velveeta cheese, thickly sliced (or similar)
2 -3 chicken breasts, cubed (optional)

Steps:

  • Choose frozen veggies such as broccoli, cauliflower, brussel sprouts, etc.
  • Boil veggies until close to tenderness you prefer.
  • Prepare minute rice.
  • In large baking dish (we used 9x11x4), mix veggies, rice, whipping cream and sour cream. If you're using chicken, mix in the cooked chicken now.
  • Arrange cheese pieces in a single layer on top of mixture.
  • Place baking dish in oven set to 400 degrees and cook until cheese is melted.
  • Remove dish and stir. Sprinkle shredded cheese on top and place back in oven until cheese is melted.
  • Remove from oven and serve.

EASIEST CHICKEN RICE & VEGGIE CASSEROLE



Easiest Chicken Rice & Veggie Casserole image

Even though I can't eat chicken, this recipe is so ridiculously easy that sometimes I make it for my husband and daughter when I'm tired. It takes 10 minutes to throw together and has all the important food groups in it! If you use chicken thighs, its SUPER CHEAP too. Feel free to sub whatever "Cream of..." soup you like, we just happen to like mushrooms. Update: I think people were missing the part of the instructions that called for the 2 soup-can-fulls of water so I'm adding it into the recipe. This recipe is intentionally on the bland side, making it kid friendly or open to whatever spices and seasonings you prefer!

Provided by piranhabriana

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 chicken breasts or 4 -6 chicken thighs
2 (15 ounce) cans cream of mushroom soup
2 (15 ounce) cans water (just use the cream of mushroom soup cans!)
8 ounces frozen mixed vegetables (something with broccoli is yummy)
2 cups uncooked rice
1/2-1 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • In a baking dish, mix together everything except the chicken.
  • Place chicken on top. Sprinkle with additional paprika and pepper if desired.
  • Bake uncovered at 375 for 1 hour.

CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES



Chicken and Pasta Casserole with Mixed Vegetables image

I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!

Provided by JENTOP

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 6

Number Of Ingredients 14

1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
salt and pepper to taste
garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
  • Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
  • In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
  • Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g

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