Vegetable and Rice Casserole

4.46 from 139 votes

This classic vegetable rice casserole makes enough to feed a crowd and is always a hit!

Prep Time15

Cook Time40

Total Time55

Course: Main Dish

Cuisine: American

Keyword: vegetable and rice casserole

Servings:

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 1/2 cups peeled and diced carrots
8 cloves of garlic minced
2 medium yellow onions diced
3/4 cup fresh parsley chopped
2 1/2 cups parmesan cheese freshly grated
2 cups sharp cheddar cheese freshly grated
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper

Measure 3 cups of dry instant rice and cook it according to the package instructions, then set aside. Please note that yields for other types of rice are different than instant.
Combine the onion, garlic, carrots, olive oil, salt, and pepper in a large skillet or dutch oven.
Sautee the carrots and onions for 10-15 minutes on medium high heat, until the carrots start to soften and the onions become translucent.
Add the peas, broccoli, cream of mushroom soup, 1 1/2 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 greased large 9 x 13 casserole dish.
Top the casserole with the remaining 1 cup of parmesan cheese and 1 cup of sharp cheddar cheese.
Bake the vegetable rice casserole at 400 degrees for 10-15 minutes , until the cheese is bubbly and beginning to brown