Vegetable and Rice Casserole

4.46 from 139 votes

Easy rice and vegetable rice casserole that tastes like a million bucks! Everyone goes crazy for this recipe.

Prep Time15

Cook Time40

Total Time55

Course: Main Dish

Cuisine: American

Keyword: vegetable and rice casserole

Servings:

Author: Joy Shull

3 cups of dry/UNCOOKED instant brown rice cooked according to package instructions
2 10.5 oz each containers of cream of mushroom soup
10 oz frozen broccoli
10 oz frozen peas
3 ½ cups peeled and diced carrots
8 large cloves of garlic minced
2 medium onions diced
¾ cup fresh parsley chopped
2 ½ cups parmesan cheese freshly grated
2 cups sharp cheddar cheese freshly grated
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon pepper

Measure 3 cups of dry instant rice and cook it according to the package instructions, then set aside
Combine the onion, garlic, carrots, olive oil, salt, and pepper in a large skillet
Sautee for 10 - 15 minutes on medium high heat, until carrots start to soften and onions become translucent
Add the peas, broccoli, mushroom soup, 1 ½ cups parmesan cheese, and 1 cup of sharp cheddar cheese to the skillet
Stir the mixture over medium heat until heated through, about 10 - 12 minutes
Add the cooked rice and parsley to the skillet and stir to combine
Transfer the veggie casserole mixture to a 9 x 13 casserole dish
Top with the remaining 1 cup of parmesan cheese and 1 cup of sharp cheddar cheese
Bake the casserole at 400 degrees for 10-15 minutes , until the cheese is bubbly and beginning to brown