Vegetable & Rice Casserole
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • 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
  1. Preheat oven to 375 degrees F.
  2. Heat olive oil in a non-stick pan over medium heat.
  3. Add onions, mushrooms, and garlic to a large pan and sauté until translucent and soft, about five minutes.
  4. Add spinach to the pan and cook until wilted, about 1-2 minutes.
  5. Pour cooked vegetables and rice into a large bowl and add 1/2 cup grated cheese, milk, flour, salt and pepper.
  6. Toss to combine completely and pour into a greased 8x12 casserole dish.
  7. Top with remaining 1/2 cup grated cheese.
  8. Cook for 30-40 minutes and until cheese it lightly browned.
Adapted from Half Baked Harvest for a much healthier and lighter dish.
Recipe by 24 Carrot Life at