Savory Vegetable Rice Casserole Recipes

VEGETABLE RICE CASSEROLE

Vegetable Rice Casserole image

"This is my family's favorite side dish any tome of year. It's especially good when fresh produce is in season," says Marcia Nelson from Ponca City, Oklahoma. Brown sugar adds a hint of sweetness to the rice and layered vegetables in this colorful casserole.

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/4 cup uncooked rice
1 pound zucchini, sliced
1 pound yellow summer squash, sliced
1 large onion, sliced
3 tablespoons minced fresh basil, divided
1 medium green pepper, julienned
4 celery ribs with leaves, chopped
2 large tomatoes, sliced
1/4 cup packed brown sugar
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Steps:

Spread the rice into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with zucchini, yellow squash, onion and half of the basil; top with green pepper, celery and tomatoes. Combine the brown sugar, salt and pepper; sprinkle over vegetables. Drizzle with oil. Cover and bake at 350° for 1 hour or until tender. Sprinkle with remaining basil.

Nutrition Facts :

CHEDDAR RICE CASSEROLE

Cheddar Rice Casserole image

With its blend of garlic, parsley and cheese, this rice casserole makes a savory side dish. It's one of my favorite ways to serve rice. -Nancy Baylor, Holiday Island, Arkansas

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/4 cup chopped onion
2 garlic cloves, minced
1/4 cup butter, cubed
3 cups cooked long grain rice
2 cups shredded cheddar cheese
1 cup minced fresh parsley
1 cup whole milk
4 large eggs, lightly beaten
2 teaspoons Worcestershire sauce
1 teaspoon salt

Steps:

In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 290 calories, Fat 17g fat (11g saturated fat), Cholesterol 156mg cholesterol, Sodium 588mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

SAVORY VEGGIE CASSEROLE

Savory Veggie Casserole image

Found this online (original recipe here: http://www.genericdomain.net/--ddl/recipes/tempeh-casserole.html) and modified the recipe somewhat. Feel free to substitute out some spices or veggies. I actually haven't made this with tempeh, used a bag of partially-defrosted quorn tenders instead. Delicious!

Provided by SpunkyGenius

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1 cup red wine
1/4 cup olive oil
1/4 cup low sodium soy sauce (I use tamari)
2 teaspoons hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon thyme
1 teaspoon italian seasoning
1 teaspoon nutritional yeast
1/2 teaspoon rosemary
black pepper
1 (8 ounce) package tempeh, diced (or use another meat substitute of your choice)
6 garlic cloves, minced (or to taste)
2 shallots, minced
1/2 cup mushroom, sliced
1 head cauliflower, chopped
1 head broccoli, chopped
1 medium zucchini, diced
1 large tomatoes, diced
1 1/2 cups cheese (I used a mix of cheddar and jarlsburg...use whatever you have on hand, or soy cheese if vegan)

Steps:

Preheat oven to 425 degrees.
Whisk together marinade ingredients (red wine, tamari, hot sauce, spices).
Add tempeh, garlic, and musrooms to marinade. Turn mixture into casserole dish (mine is 9x13). The pieces should be evenly distributed and about half-covered by marinade. Spoon out any excess marinade and combine with chopped veggies.
Cover baking dish with foil and bake for 10 minutes.
Mix broccoli, cauliflower, and zucchini (or whatever vegetables you're using) with reserved marinade.
Add veggies and extra marinade to casserole. Distribute evenly, recover with foil, and bake for 15 minutes.
After 15 minutes, veggies should be just starting to get soft.
Sprinkle half the cheese over veggies, top with chopped tomatoes, and top with remaining cheese.
Recover and bake 10 more minutes.
Enjoy with crusty bread, rice or couscous.

Nutrition Facts : Calories 276.8, Fat 15.7, SaturatedFat 4.9, Cholesterol 13.6, Sodium 557.1, Carbohydrate 18.3, Fiber 4.3, Sugar 4.3, Protein 14.6

SAVORY VEGETABLE RICE CASSEROLE

Savory Vegetable Rice Casserole image

Make and share this Savory Vegetable Rice Casserole recipe from Food.com.

Provided by Mirj2338

Categories Rice

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 cup basmati rice
1 lb fresh cauliflower
1/2 teaspoon finely chopped chili pepper
2 eggs
1 lb fresh mushrooms, coarsely chopped
1 medium onion, finely chopped
1 large tomatoes or 2 medium tomatoes, coarsely chopped
1 tablespoon olive oil
1/2 teaspoon paprika
salt and pepper

Steps:

Cook the rice according to the method that you prefer (stovetop, microwave).
Steam the cauliflower until tender (again, stovetop, microwave).
Heat the oil in a saucepan, add the mushrooms and onions and saute until soft.
Add the chile pepper and tomatoes, continue sauteing until completely cooked through.
Mix the rice with the sauteed vegetables.
Add the eggs and mix well.
Add the paprika, and the salt and pepper to taste.
Pour into a greased baking dish.
Bake in a 350 degree oven for 40 minutes.

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