Baked Veggie Rice Casserole

Name: Baked Veggie Rice Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups cooked rice; 1 cup zucchini, diced; 1 cup bell peppers, diced; 1 cup carrots, shredded; 1 cup broccoli florets; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn, frozen or canned; 1 cup shredded cheese (cheddar or mozzarella); 1/4 cup olive oil; 2 tablespoons soy sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; Fresh herbs (like parsley or basil) for garnish

Highlighted under: Baking & Desserts

I absolutely love making this Baked Veggie Rice Casserole when I'm looking for a comforting yet healthy meal. The combination of colorful vegetables, fluffy rice, and a zesty sauce creates a symphony of flavors that really warms my heart. It's a dish that's not only satisfying but also allows for creativity—feel free to add whatever seasonal veggies you have on hand. Perfect for family dinners or meal prep for the week, this casserole brings everyone to the table.

Created by

Ainsley Harper

Last updated on 2026-01-15T13:58:09.816Z

When I first attempted this Baked Veggie Rice Casserole, I wasn’t sure how the flavors would blend together. To my surprise, the medley of roasted vegetables combined with the rice created an amazing taste sensation. I particularly enjoyed using fresh herbs, which elevated the dish and brought out the natural sweetness of the veggies.

One tip I discovered is to lightly sauté the vegetables before mixing them into the casserole. This not only enhances their flavors but also ensures the casserole bakes evenly, allowing each bite to be packed with deliciousness. It’s a game-changer that I highly recommend!

        Why You'll Love This Recipe
        Colorful veggies provide a burst of nutrition and flavor
Versatile recipe that you can customize with your favorite ingredients
Hearty and satisfying, perfect for meal prep or a family gathering

      

Understanding the Ingredients

The key to a great Baked Veggie Rice Casserole lies in the fresh vegetables you choose. Each vegetable adds its unique flavor and texture. For instance, the zucchini becomes tender when baked, while broccoli florets retain a slight crunch, balancing the softness of the rice. If you're short on fresh veggies, feel free to swap in frozen versions, as they often hold their flavor well. Just make sure to thaw and drain them properly to avoid adding excess moisture to your casserole.

The black beans in this recipe not only contribute protein but also add creaminess and a hearty texture. This makes the casserole filling without relying on meat. If you're looking for alternatives, consider using chickpeas or lentils; both are great sources of protein and bring a different flavor profile that can complement the dish beautifully.

Cheese is another essential ingredient that enhances the overall taste and texture of the casserole. Choose a cheese that melts well, such as cheddar or mozzarella. For a lighter version, you can use reduced-fat cheese or even plant-based cheese if you're following a vegan diet. Just note that non-dairy cheese may not melt as smoothly, so keep an eye on the texture as it bakes.

Baking Techniques and Tips

Getting the perfect bake on your veggie rice casserole is all about temperature and timing. Preheating the oven adequately ensures even cooking throughout the dish. While the recipe calls for baking at 375°F (190°C), I find that placing the casserole closer to the center of the oven can avoid over-browning the top while allowing the bottom to cook through nicely. Keep an eye on it as it bakes; once the cheese is bubbly and golden, it’s ready to come out.

One common issue to watch for is the casserole becoming too dry. This can happen if the rice isn’t cooked with enough liquid beforehand or if the casserole is left in the oven too long. To combat this, consider adding a splash of vegetable broth before baking, which will steam the contents, ensuring a moist and flavorful dish. Additionally, covering the casserole with foil for the first 20 minutes can help retain moisture, then remove it to allow the cheese to brown.

If you're planning to make this dish ahead of time, assemble it completely and refrigerate it before baking. You can hold it in the fridge for up to 24 hours. Just add an extra 10-15 minutes to the baking time if it’s cold from the fridge. This makes it an excellent dish for meal prep or when you have guests, as it allows you to spend more time with them instead of in the kitchen.

Ingredients

Casserole Ingredients

2 cups cooked rice
1 cup zucchini, diced
1 cup bell peppers, diced
1 cup carrots, shredded
1 cup broccoli florets
1 can (15 oz) black beans, drained and rinsed
1 cup corn, frozen or canned
1 cup shredded cheese (cheddar or mozzarella)
1/4 cup olive oil
2 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh herbs (like parsley or basil) for garnish

Instructions

Steps

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Vegetables

In a large skillet, heat olive oil over medium heat. Add zucchini, bell peppers, carrots, and broccoli. Sauté for about 5-7 minutes until they are slightly tender.

Mix Ingredients

In a large bowl, combine the cooked rice, sautéed vegetables, black beans, corn, soy sauce, garlic powder, onion powder, and half of the shredded cheese. Season with salt and pepper.

Bake the Casserole

Transfer the mixture to a greased baking dish. Sprinkle the remaining cheese on top. Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.

Garnish and Serve

Once baked, remove the casserole from the oven and let it cool slightly. Garnish with fresh herbs before serving.

Enjoy!

Pro Tips

Feel free to substitute vegetables based on what you have available or in season. Adding a layer of breadcrumbs mixed with melted butter on top before baking can add a nice crunch.

Storage and Reheating

Storing leftovers properly can help maintain the casserole's texture and flavor. Once cooled, transfer any remaining casserole to an airtight container and store it in the refrigerator for up to 4 days. When reheating, place the casserole in the oven at 350°F (175°C) until warmed through, which usually takes about 20 minutes. Covering it with foil will prevent the top from becoming too brown while the inside warms up.

If you want to store the casserole for longer, consider freezing it. Simply wrap individual portions in plastic wrap and then place them in a freezer-safe container. It can last for up to 3 months in the freezer. To reheat frozen portions, allow them to thaw in the refrigerator overnight before warming them in the oven, or you can microwave them on defrost if you're short on time—just ensure they heat evenly.

Serving Suggestions

Serving this Baked Veggie Rice Casserole can be as creative as the ingredients you include. I love topping each serving with a dollop of Greek yogurt or a sprinkle of fresh avocado for a creamy contrast that elevates the dish. Fresh herbs like cilantro or a squeeze of lime can brighten the flavors beautifully and make it feel more refreshing, especially during warmer months.

For a heartier meal, pair this casserole with a simple side salad or roasted vegetables. A green salad dressed with a light vinaigrette will balance the richness of the cheese, while roasted seasonal veggies can enhance the earthy flavors of the casserole. If you want to introduce more protein, grilled chicken or sautéed shrimp on the side would also complement it well.

Questions About Recipes

→ Can I make this casserole ahead of time?

Yes, you can prepare the casserole a day in advance and store it in the fridge. Just bake it just before serving.

→ Is it possible to freeze this casserole?

Absolutely! You can freeze the casserole before baking. Just thaw it in the fridge overnight before baking.

→ What can I substitute for rice?

Quinoa or cauliflower rice are great substitutes if you're looking for alternatives.

→ How can I make this dish vegan?

You can use plant-based cheese and skip the sour cream to make this a vegan-friendly dish.