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vegetable & rice casserole

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I created this side dish idea from pantry & freezer staples I had on hand at the time, you can select what ever veggies you have for this delicious side dish. It turned out great & we sure did love it. It is quick & easy, & as I began checking the pantry, I discovered that I had all of these items & they should all create a wonderful side dish to go with the Grilled chicken & Pork Roast I was making. I created this as I went along and my husband really enjoyed it, he had 3 nice size servings. Some days you just need something quick and easy, & this was it for us. It was a cheesy good idea.

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yield 8 OR More hearty appetites
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For vegetable & rice casserole

  • 1 bag
    frozen broccoli cuts (14 .4 oz)
  • 2 can
    cream of chicken soup
  • 1 can
    sliced mushrooms (optional)
  • 4 c
    minute maid (cooked according to package)
  • 6-8 clove
    garlic, rough chop
  • 2 md
    yellow onions, chopped
  • 2 md
    poblanos peppers, chopped or other variety
  • 6 md
    yellow mini peppers,chopped as desired
  • 1 1/2 c
    shredded italian 4 cheese blend
  • 1 c
    shredded cheddar cheese
  • 3-4 md
    carrots, peeled an sliced diagonally
  • 11/2-2 c
    chicken broth
  • 1/4-1/3 c
    chopped green onion tops, garnish
  • 2-3 Tbsp
    olive oil, extra virgin or other oil of choice
  • 2 tsp
    steak seasoning

How To Make vegetable & rice casserole

  • 1
    Prep and chop onions, garlic and peppers. Set aside till needed.
  • 2
    Peel & slice carrots thinly on the diagonal bias or as desired.
  • 3
    Add extra virgin olive oil to a large skillet. I used a16 inch skillet. Heat over medium high heat. Then add veggies & sauté until vegetables are crisp tender. About 8-10 minutes or as desired.
  • 4
    Cook minute Maid Rice as directed on package. When done, add to skillet of veggies & stir to blend together. Add in the mushrooms if desired undrained. I forgot to add them in.
  • 5
    Now add in the cream of chicken soup and the chicken Broth, and stir to blend continue to cook together. Add the steak seasoning and stir again. Allow to cook on medium low heat about 6-8 minutes, add in both cheeses, ad stir until cheese melts.
  • 6
    Prep a large casserole dish with cooking spray, and pour in rice mixture, Top with additional cheddar cheese, place in preheated 350 degree F. oven for about 15 minutes or until cheese melts, remove from oven, garnish top with chopped green onion tops, and serve while still piping hot.
  • 7
    Serve and enjoy with your favorite meats.
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