Rice and Veggie Casserole Recipe for Easy Healthy Meals

Looking for a comforting, wholesome meal that’s both easy to prepare and packed with nutrients? This rice and veggie casserole recipe is your new weeknight hero.

It combines fluffy rice with an assortment of vibrant vegetables, all baked together in a creamy, flavorful sauce that satisfies your cravings without weighing you down. Perfect for busy families, meal prep, or cozy solo dinners, this casserole is versatile and customizable, making it a staple in any kitchen.

Whether you’re a seasoned vegetarian or simply trying to eat more plant-based meals, this dish delivers on taste and nutrition. Plus, it’s a fantastic way to use up leftover veggies and pantry staples.

Keep reading to discover why this recipe is a winner, what you’ll need, and how to make it your own.

Why You’ll Love This Recipe

This rice and veggie casserole is a brilliant blend of simplicity and flavor. It’s a one-dish meal that requires minimal effort but offers maximum satisfaction.

Here’s why it stands out:

• Nutritious and balanced: Combines whole grains and fresh vegetables to provide essential vitamins, minerals, and fiber.
• Customizable: Use whatever veggies you have on hand or prefer, making it great for seasonal cooking.
• Comfort food with a healthy twist: Creamy yet light, it’s perfect for chilly evenings or anytime you want a meal that feels like a warm hug.
• Great for leftovers and meal prep: This casserole keeps well and tastes even better the next day.
• Family-friendly: A crowd-pleaser that appeals to kids and adults alike.

Ingredients

• 1 cup long-grain white or brown rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1 cup frozen corn kernels
• 1 cup shredded vegan cheese (optional)
• 1 cup plant-based milk (unsweetened)
• 2 tablespoons all-purpose flour or gluten-free flour
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley or basil for garnish (optional)

Equipment

• Large saucepan or pot (for cooking rice)
• Large skillet or frying pan
• Mixing bowl
• Whisk (for sauce)
• 9×13 inch casserole dish
• Measuring cups and spoons
• Spatula or wooden spoon

Instructions

1. Cook the rice: In a saucepan, bring 2 cups vegetable broth to a boil. Add 1 cup rice, cover, and reduce heat to low. Simmer for 15-20 minutes until rice is tender and liquid is absorbed. Set aside.
2. Prepare the veggies: While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
3. Add garlic and vegetables: Stir in minced garlic, diced red bell pepper, zucchini, broccoli florets, mushrooms, and corn. Cook, stirring occasionally, for 6-8 minutes until vegetables are tender but still vibrant.
4. Make the creamy sauce: In a small bowl, whisk together 2 tablespoons flour and 1 cup plant-based milk until smooth. Pour this mixture into the skillet with veggies, stirring constantly. Add thyme, smoked paprika, salt, and pepper. Cook for 3-4 minutes until sauce thickens.
5. Combine rice and veggies: Gently fold the cooked rice into the skillet mixture until everything is well coated with the sauce.
6. Transfer to casserole dish: Pour the rice and veggie mixture into a greased 9×13 inch casserole dish. Spread evenly.
7. Add cheese (optional): Sprinkle shredded vegan cheese evenly over the top for a melty, golden crust.
8. Bake: Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 20-25 minutes until the top is golden and bubbly.
9. Garnish and serve: Remove from oven and let cool for 5 minutes. Garnish with fresh parsley or basil if desired. Serve warm.

Tips & Variations

“Feel free to swap veggies based on what’s fresh or in your fridge — carrots, peas, green beans, or spinach make excellent additions.”

• Use brown rice: For a nuttier flavor and extra fiber, substitute brown rice. Increase cooking time slightly.
• Gluten-free option: Use gluten-free flour or cornstarch to thicken the sauce.
• Make it spicy: Add a pinch of cayenne pepper or a dash of your favorite chili powder for extra heat. Check out this Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for inspiration.
• Protein boost: Add cooked chickpeas, lentils, or tofu cubes to make the casserole more filling.
• Vegan cheese: Try different brands or homemade vegan cheese sauces like this Cauliflower Vegan Cheese Sauce Recipe for a creamy finish.

Nutrition Facts

Serving Suggestions

This rice and veggie casserole is a satisfying meal on its own, but you can elevate your dining experience with some thoughtful sides and drinks.

• Pair with a fresh, crisp green salad dressed in a light vinaigrette for a refreshing contrast.
• Serve alongside warm crusty bread or garlic bread for soaking up any extra sauce.
• Complement with a chilled glass of white wine or a sparkling water infused with lemon and mint.
• For a heartier meal, add a side of roasted chickpeas or a simple lentil soup.

Conclusion

This rice and veggie casserole recipe is a fantastic addition to your regular meal rotation. It’s easy to prepare, budget-friendly, and packed with wholesome ingredients that nourish your body and delight your taste buds.

Whether you’re cooking for family, meal prepping for the week, or looking for a comforting solo dinner, this casserole delivers all the good stuff — from vibrant vegetables to hearty rice — in a creamy, delicious package.

Don’t hesitate to experiment with different veggies or spices to make it truly your own. If you loved this recipe, be sure to check out other plant-based meals like A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

For spice lovers, the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend is a perfect complement to your kitchen arsenal!

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