Easy Rice And Vegetable Casserole
A hearty and cheesy rice casserole featuring vegetables and savory mushroom soup, perfect for family dinners and comfort food lovers seeking an easy, flavorful meal.
Ingredients
Instructions
- Saute chopped onion in butter until translucent.
- Pour 2 cups of Minute rice into a greased 13 x 9-inch pan.
- Spread the sauteed onions over the rice.
- Cover the rice and onions with California Blend frozen vegetables.
- Mix cream of mushroom soup with 1 1/2 cans of water and pour over the vegetables.
- Spoon Cheez Whiz evenly over the top of the casserole.
- Bake at 350°F for 35 to 45 minutes until heated through and bubbly.
Tips & Substitutions
For added flavor, consider sautéing garlic along with the onions. If you don't have California Blend vegetables, any frozen mixed vegetables will work. You can also substitute brown rice for Minute rice, but adjust the cooking time accordingly. For a creamier texture, mix in some sour cream or cream cheese with the soup. This dish pairs beautifully with Cheese Kolacky for a delightful meal.
Serving Suggestions
Serve the casserole hot as a main dish or as a side alongside grilled chicken or fish. A fresh green salad or steamed broccoli complements this dish well. For a heartier meal, consider pairing it with Chili Quiche Appetizer. You can also sprinkle some grated cheese on top before serving for an extra cheesy touch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm in a preheated oven at 350°F for about 20-25 minutes, or until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Rice And Vegetable Casserole contains roughly 468 calories, with 11g protein, 79g carbohydrates, and 13g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 890mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use uncooked rice instead of Minute rice?
Yes, you can use uncooked rice, but you'll need to adjust the liquid and cooking time. Use 3 cups of water for 1 cup of rice and bake longer, approximately 50-60 minutes, until the rice is fully cooked. Make sure to cover the casserole to prevent it from drying out.
Is it possible to make this casserole vegetarian?
Absolutely! This recipe is already vegetarian, but you can enhance it by adding more vegetables or using vegetable broth instead of water when mixing with the soup. It's a great way to create a filling dish without meat.
Can I prepare this dish ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble all the ingredients but avoid baking it until you're ready to serve. Cover it tightly with plastic wrap and refrigerate. When ready, just pop it in the oven and bake as instructed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).