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Hey friends. I’m just checking in quickly to share this cheesy rice casserole with you. I am in San Francisco for the week for work, and I’m on the run and exhausted.
San Francisco is one of my favorite cities and I especially love that it is a city with tons of fresh and healthy food options. I’ve been indulging a bit more than I planned but I always like to take advantage of new places and delicious food. Luckily, I froze this casserole so I’ll have something healthy waiting for me when I get home on Sunday.
I love cooking with rice and honestly don’t do it enough. It takes hardly any time for it to be ready and you can make a big batch for the whole week. Brown rice is usually my go to since it keeps me full for longer than white rice. I also like using brown rice in place of pasta for casseroles or salads, like this Vegetable and Rice Casserole. This casserole is beyond easy to make and is filled with fiber from the rice and vegetables. I used a little bit of flour to thicken things up and topped it all with cheese, of course.
Sorry for the short post, but I hope you’ll give this casserole dish a try and if you do, make sure to take a pic and share it with me on Instagram using #24carrotlife.
- 2 tablespoons olive oil
- 2 onions, sliced
- 2 and 1/2 cups baby bella mushrooms, sliced
- 3 cloves garlic, peeled and minced
- 2 cups fresh spinach or 1/2 cup frozen spinach
- 4 cups cooked U.S.-grown brown rice
- 1/2 cup grated cheese (I used Havarti but could also use manchego, cheddar, etc)
- 2 cups skim milk
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup grated cheese
- Preheat oven to 375 degrees F.
- Heat olive oil in a non-stick pan over medium heat.
- Add onions, mushrooms, and garlic to a large pan and sauté until translucent and soft, about five minutes.
- Add spinach to the pan and cook until wilted, about 1-2 minutes.
- Pour cooked vegetables and rice into a large bowl and add 1/2 cup grated cheese, milk, flour, salt and pepper.
- Toss to combine completely and pour into a greased 8x12 casserole dish.
- Top with remaining 1/2 cup grated cheese.
- Cook for 30-40 minutes and until cheese it lightly browned.
By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.
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YUM – I need to take advantage of the rice in my pantry more often and pinning this casserole to try out. Have a blast in SF – definitely one of my very favorite cities 🙂
Thanks, Deanna!
This looks SO good!
Looks fantastic. I would load up the veggies in this one!
Do you know the calories and serving size?
I made this a few days ago and it was amazing, It was so quick and easy and healthy! I froze it and my partner is taking it for work lunches 🙂
THANKYOU!!!
Amazing, Celeste! So glad you liked it.
I really want to make this and am wondering when do you add in the mushrooms? I don’t see it in the instructions.
Hi Leanne- I rewrote the instructions so it’s more clear now. I hope you like it!
Just made this tonight and we loved it! It tastes very much like risotto.
I usually roast some cherry tomatoes in balsamic, olive oil and garlic until they burst and then toss them in some fresh basil and put on top of risotto, so I will definitely do that next time! Thanks!
I love that idea and will have to try it myself sometime soon! So glad you liked it, Amber.
This recipe was on the myfitnesspal blog today. It looks yummy!