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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.

Minute Cheesy Fall Vegetables & Rice Casserole

Warm up your fall evenings with this comforting Minute Cheesy Fall Vegetables & Rice Casserole. Packed with vibrant seasonal veggies like butternut squash, Brussels sprouts, and carrots, all enveloped in gooey melted cheese, this dish is perfect for busy weeknights or cozy family meals. With minimal prep and just a handful of ingredients, you can enjoy a deliciously cheesy meal that celebrates the flavors of autumn. Serve it alongside a fresh salad or warm bread for the ultimate comfort food experience.
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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
 

Preheat your oven to 375°F (190°C).

    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.

      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.

        Incorporate the minced garlic and cook for an additional minute, making sure to monitor it to prevent burning.

          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.

            In a large mixing bowl, combine the cooked rice, sautéed vegetables, shredded cheese, and milk. Mix everything together until fully blended.

              Transfer the mixture into a greased baking dish, ensuring it is spread evenly. If you like, top with panko breadcrumbs for extra crunch.

                Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top turns a lovely golden brown.

                  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