Baked Veggie Rice Casserole

Name: Baked Veggie Rice Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup uncooked brown rice; 2 cups vegetable broth; 1 bell pepper, chopped; 1 small zucchini, diced; 1 cup spinach, chopped; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon dried basil; 1 teaspoon dried oregano; Salt and pepper to taste; 1 cup shredded cheese (optional)

Highlighted under: Baking & Desserts

I am excited to share one of my all-time favorite dishes, Baked Veggie Rice Casserole. This recipe has become a staple in my household, providing comfort and nourishment. The way the flavors meld together creates a rich, satisfying meal that’s perfect for any day of the week. My family loves the variety of veggies, making it not only delicious but also visually appealing. Plus, it’s a great way to use up leftover vegetables. Let's dive in!

Created by

Margaret Hill

Last updated on 2026-01-18T03:52:21.035Z

When I first attempted to make this Baked Veggie Rice Casserole, I was pleasantly surprised by how simple it was to throw together. I chose a mix of my favorite vegetables, including bell peppers, zucchini, and spinach, which not only added flavor but also nutrition. The key is to sauté the veggies first to bring out their natural sweetness.

Once everything is mixed and baked, the result is a comforting casserole that is creamy yet healthy. I like to serve it with a side salad for a complete meal. Plus, it's a fantastic dish to make ahead of time and reheat throughout the week!

        Why You Will Love This Recipe
        A wholesome blend of colorful veggies packed with nutrients
Crispy topping that adds a delightful crunch
Versatile and can easily accommodate your favorite ingredients

      

A Flavorful Base

The foundation of this Baked Veggie Rice Casserole is brown rice, which not only provides a hearty texture but also a nutty flavor that complements the vegetables beautifully. I recommend using long-grain brown rice for its fluffy consistency; if you prefer a quicker option, you can substitute with quick-cooking brown rice, reducing the cooking time accordingly. Make sure to rinse the rice before cooking to remove excess starch—this will prevent it from becoming gummy.

Using vegetable broth instead of water infuses the rice with depth and umami, enhancing the overall flavor of the casserole. If you’re looking for a gluten-free option, ensure that your broth is labeled as such or use homemade stock. For an extra layer of flavor, consider adding a splash of soy sauce or tamari during the cooking process.

Choosing and Preparing Vegetables

The beauty of this casserole lies in its versatility with vegetables. While the recipe calls for bell pepper, zucchini, and spinach, feel free to mix in seasonal produce like cherry tomatoes, broccoli, or even mushrooms for added texture and nutrients. Just remember to adjust cooking times based on the vegetables you choose—some may cook faster than others, which can affect the overall cooking process of the casserole.

When sautéing the veggies, ensure your skillet is sufficiently heated to achieve a nice caramelization. This step not only enhances the flavor but also contributes to a lovely color in the dish. If you notice any moisture left after sautéing, simply increase the heat momentarily to evaporate it, preventing a watery casserole.

Storage and Reheating Tips

This casserole is great for meal prep, as it stores well in the refrigerator for up to four days. To store, allow the casserole to cool completely, then cover it tightly with aluminum foil or plastic wrap. Freezing is also an option; just make sure to use a freezer-safe dish and consume within three months. When ready to enjoy it again, thaw it in the refrigerator overnight before reheating.

To reheat, place individual portions in the microwave for 1-2 minutes or until heated through. If you're reheating the entire dish, cover it with foil to prevent the top from browning too much. If you prefer a crispier topping, you can bake it uncovered for about 15-20 minutes at 350°F (175°C), ensuring the cheese gets nice and bubbly.

Ingredients

For the Casserole

1 cup uncooked brown rice
2 cups vegetable broth
1 bell pepper, chopped
1 small zucchini, diced
1 cup spinach, chopped
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 cup shredded cheese (optional)

Optional: You can substitute or add any of your favorite veggies and switch the cheese for a vegan option if desired.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it's hot when you’re ready to bake the casserole.

Cook the Rice

In a medium pot, combine the uncooked brown rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes or until the rice is cooked and liquid is absorbed.

Sauté the Veggies

In a large skillet, heat a little oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Then add the bell pepper and zucchini, cooking until they are tender.

Finally, stir in the spinach, cooking until wilted.

Combine Ingredients

In a large mixing bowl, combine the cooked rice, sautéed vegetables, dried herbs, salt, and pepper. Mix well until everything is evenly distributed.

Transfer to Baking Dish

Pour the mixture into a greased casserole dish. Top with shredded cheese if desired.

Bake

Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.

Serve

Remove from the oven and let it cool for a few minutes before serving. Enjoy your delightful casserole!

Pair with a fresh salad for an extra burst of flavor.

Pro Tips

Feel free to incorporate seasonal vegetables for variety. If you want it spicier, add some red pepper flakes to the mixture.

Possible Variations

Feel free to customize the spices according to your taste. Adding a pinch of red pepper flakes can introduce a delightful heat, while a sprinkle of smoked paprika brings a smoky depth. Additionally, if you're looking to increase the protein content, consider mixing in cooked chickpeas or lentils, which will turn this dish into a heartier meal.

If you're following a vegan diet, you can easily omit the cheese or substitute it with a plant-based cheese alternative. Nutritional yeast is another fantastic option—just sprinkle it on top before baking for a cheesy flavor without dairy.

Serving Suggestions

This casserole makes for a wonderful main dish but can also be served alongside a light salad or garlic bread for a complete meal. For added freshness, a drizzle of lemon juice or a sprinkle of fresh herbs like basil or parsley just before serving can brighten up the flavors remarkably.

If you’re hosting a gathering, serving this casserole in individual ramekins not only elevates the presentation but also makes it easy for guests to enjoy. Pair it with a chilled glass of white wine for a wonderful balance to the savory notes of the dish.

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 refrigerator. Just reheat it in the oven before serving.

→ What other vegetables can I use?

You can use any vegetables you like! Broccoli, carrots, and peas are great alternatives.

→ Is this casserole gluten-free?

Yes, if you use gluten-free rice and ensure any added condiments are gluten-free, this dish is safe for those with gluten sensitivities.

→ Can I freeze leftover casserole?

Yes, place it in a freezer-safe container for up to three months. Thaw in the fridge overnight before reheating.