Introduction
As the days grow shorter and the air turns crisp, there’s nothing quite like a warm and comforting casserole to bring a sense of home and happiness to the table. This ‘Minute Cheesy Fall Vegetables & Rice Casserole’ embodies the essence of autumn with its vibrant blend of seasonal vegetables and gooey, melted cheese. With just a handful of ingredients and minimal prep time, it’s perfect for busy weeknights or a cozy family gathering.
This dish is more than just a casserole; it’s a celebration of fall’s bounty. Think butternut squash, Brussels sprouts, and broccoli, all harmonizing beautifully with the creamy rice base and a sprinkle of your favorite cheese. Whether you’re a seasoned chef or a kitchen novice, this recipe will have you serving up a deliciously cheesy meal in no time. So, grab your baking dish and let’s dive into a seasonal comfort food delight that is sure to please everyone at the table!
Ingredients
- 1 cup uncooked rice (either white or brown)
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup butternut squash, peeled and diced
- 1 cup Brussels sprouts, halved
- 1 cup carrots, cut into slices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, as needed
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup milk
- ½ cup panko breadcrumbs (optional for topping)
Instructions
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- Preheat your oven to 375°F (190°C).
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- In a medium saucepan, mix together the uncooked rice with the vegetable broth. Bring it to a boil, then lower the heat to simmer, cover, and cook for approximately 15 minutes or until the rice is soft and the liquid has been absorbed. Remove from heat and set aside.
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- While the rice is cooking, warm the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for around 3-4 minutes until it becomes translucent.
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- Incorporate the minced garlic and cook for an additional minute, making sure to monitor it to prevent burning.
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- Add in the diced butternut squash, halved Brussels sprouts, and sliced carrots. Season with thyme, rosemary, salt, and pepper. Cook for about 8-10 minutes until the vegetables are beginning to soften.
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- In a large mixing bowl, combine the cooked rice, sautéed vegetables, shredded cheese, and milk. Mix everything together until fully blended.
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- Transfer the mixture into a greased baking dish, ensuring it is spread evenly. If you like, top with panko breadcrumbs for extra crunch.
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- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top turns a lovely golden brown.
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- When finished, take it out of the oven and let it sit for about 5 minutes before serving.
- Prep Time: 15 min | Total Time: 50 min | Servings: 6
Key Ingredients
- 1 cup cooked rice (white or brown)
- 2 cups mixed fall vegetables (e.g., butternut squash, Brussels sprouts, carrots, and kale)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 cup vegetable broth
- 1/2 cup heavy cream (or a plant-based alternative)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (or your favorite herb)
- Optional: breadcrumbs for topping
- Fresh parsley for garnish (optional)
Baking Process
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Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that the casserole cooks evenly and thoroughly.
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Prepare the Rice: If you’re not using instant rice, cook your rice according to the package instructions. Once done, set it aside to cool slightly. If using instant rice, you can skip to the next step.
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Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add your choice of fall vegetables, such as diced butternut squash, chopped kale, and sliced mushrooms. Sauté for about 5-7 minutes, or until they are tender and slightly caramelized. Season with salt and pepper to taste.
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Mix the Casserole Base: In a large mixing bowl, combine the cooked rice, sautéed vegetables, and an assortment of spices such as garlic powder, onion powder, and a pinch of nutmeg for that fall flavor. Stir in 1 cup of shredded cheese (like cheddar or mozzarella) until well combined.
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Add the Liquid: Pour in 1 cup of vegetable or chicken broth, along with 1-2 eggs if you want to bind the ingredients together better. Mix everything until the liquid is evenly distributed.
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Transfer to a Baking Dish: Lightly grease a 9×13-inch casserole dish with cooking spray or a little olive oil. Pour the rice and vegetable mixture into the dish, spreading it out evenly with a spatula.
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Top with Cheese: Sprinkle an additional 1-2 cups of your favorite cheese over the top of the casserole. This will create a delicious, golden crust as it bakes.
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Bake: Carefully place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
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Let it Rest: Once done, remove the casserole from the oven and let it rest for about 5-10 minutes. This will help it set and make serving easier.
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Serve: Slice into squares and serve warm. Enjoy your hearty and flavorful Minute Cheesy Fall Vegetables & Rice Casserole, perfect for a cozy dinner or as a side dish for your fall gatherings!
Serving Suggestions
The Minute Cheesy Fall Vegetables & Rice Casserole is not only a comforting main dish but also incredibly versatile. Here are some serving suggestions to enhance your meal experience:
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With a Fresh Salad: Pair the casserole with a light, fresh green salad tossed in a lemon vinaigrette. The acidity of the dressing will perfectly balance the richness of the cheese and vegetables.
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Crusty Bread: Serve slices of warm, crusty bread or garlic bread on the side. This is perfect for mopping up any delicious cheese and vegetable remnants from your plate.
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Protein Addition: For those looking to increase their protein intake, consider adding grilled chicken, turkey, or even sautéed shrimp on top of the casserole before serving.
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Garnish with Fresh Herbs: A sprinkle of fresh parsley, chives, or thyme can elevate the dish with a burst of color and flavor. The herbs will complement the fall vegetables beautifully.
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Roasted Nuts: Sprinkle some toasted nuts, such as pecans or walnuts, over the casserole before serving for added crunch and a nutty flavor that enhances the fall vibe.
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Chili Flakes or Hot Sauce: Add a dash of chili flakes or a drizzle of your favorite hot sauce for those who enjoy a bit of heat. It adds an exciting kick to each bite!
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Perfect for Meal Prep: This dish keeps well in the fridge for a few days, making it an excellent candidate for meal prep. Portion it out into containers for easy lunches during the week.
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Comforting Breakfast: Leftovers make a delightful breakfast option! Simply reheat and serve with a fried or poached egg on top for a filling start to your day.
Enjoy creating your perfect meal with the Minute Cheesy Fall Vegetables & Rice Casserole!
Conclusion
This Minute Cheesy Fall Vegetables & Rice Casserole is a delightful dish that not only embodies the flavors of the season but also makes for a hearty and comforting meal. With its combination of tender fall vegetables, creamy cheese, and fluffy rice, it’s the perfect one-pot wonder for busy weeknights or cozy gatherings. The best part? It comes together in a flash, making it easy to whip up whenever those cravings hit.
Feel free to customize the recipe with your favorite seasonal veggies or cheeses to make it your own! Serve it with a fresh salad or some crusty bread to complete the meal. Whether you’re looking for a quick dinner option or a dish to impress guests, this casserole is sure to satisfy and warm the soul. Enjoy the flavors of fall with every delicious bite!
