Cheesy Vegetable Rice Casserole

Hello Lovely,

When I saw this recipe I just had to try it! Mum and I get tired of the same old thing every Sunday for dinner, so I suggested this. When I told her we were baking the rice, you should’ve seen her reaction! She did not believe there was anyway I cook bake rice! But guys, when I say this is one of the easiest recipes ever, I cannot stress how much THIS IS ONE OF THE EASIEST RECIPES EVER! You guys know I like the kind of recipes where you set it and forget it. (Hence the many slow cooker recipes I’ve shared). Well this is one of them! This is definitely a cozy Fall recipe because it’s cheesy and filling!

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It’s a great way to attack all of the food groups in one hearty dish! Serve this along with your favourite meat or many even more veggies or a salad for a complete meal. All you have to do is combine all of the ingredients in your baking pan and put it in the oven. Set a timer, then kick up your feet and enjoy some Sunday football (or whatever you do on Sundays). And don’t think you have to stick to the exact veggies I used. Feel free to swap out and eliminate where you see fit. The only thing that really matters is your rice to water ratio. This is a very filling dish, which I need because rice doesn’t fill me the way pasta does. Some may say potatoes and rice together is too much starch, especially with the pumpkin. I hear you, swap it out with something else. But even my 2 year old niece loves this so it’s kid approved! Try this out for your next Sunday dinner and wow your friends and family with baked rice!

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Cheesy Vegetable Rice Casserole

Ingredients

  • 2 carrots diced

  • 1 potato diced

  • 1/2 cup pumpkin puree

  • 1 onion diced

  • 1/2 cup cream

  • 3 tbs butter

  • 1 cup cheese shredded

  • 3 1/2 cups water

  • 2 cups rice

  • 1 tsp garlic minced


Method

  1. Preheat oven to 375F.

  2. Add all vegetables to a baking dish.

  3. Add cream, butter, water and rice to the baking dish, and mix well.

  4. Cook for 30 to 45 minutes. Sprinkle cheese over the top and cook for a further 10 minutes, or until golden brown.

  5. Stand for approximately 10 minutes to slightly cool and allow liquid to thicken.

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