Introduction
As the leaves start to change and the air grows crisp, there’s nothing quite like a warm, comforting casserole to celebrate the flavors of fall. This ‘Minute Cheesy Fall Vegetables & Rice Casserole’ is the epitome of autumn in a dish—hearty, nutritious, and bursting with seasonal produce. It combines vibrant vegetables like butternut squash, Brussels sprouts, and kale with fluffy rice and a gooey layer of melted cheese for a delightful meal.
Perfect for busy weeknights, this casserole is quick to prepare, thanks to using instant rice which means you’ll be enjoying this cozy dish in no time. It’s a versatile recipe that can easily accommodate any leftover veggies you have in your fridge, making it a fantastic way to reduce food waste while experimenting with different flavors. Whether served as a main course or a side dish, this cheesy casserole is sure to become a beloved favorite during the fall season and beyond. Grab your apron, and let’s get cooking!
Ingredients
- 1 cup uncooked rice (white or brown)
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup butternut squash, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup milk
- ½ cup panko breadcrumbs (optional for topping)
Instructions
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- Preheat your oven to 375°F (190°C).
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- In a medium saucepan, combine the uncooked rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and set aside.
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- While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it’s translucent.
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- Add the minced garlic and cook for an additional minute, keeping an eye on it to avoid burning.
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- Stir in the cubed butternut squash, halved Brussels sprouts, and sliced carrots. Sprinkle with thyme, rosemary, salt, and pepper. Cook for about 8-10 minutes until the vegetables are slightly tender.
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- In a large mixing bowl, combine the cooked rice, sautéed vegetables, shredded cheese, and milk. Stir everything together until well combined.
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- Spoon the mixture into a greased baking dish, spreading it evenly. If desired, sprinkle panko breadcrumbs on top for added crunch.
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- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
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- Once done, remove from the oven and let it sit for about 5 minutes before serving.
- Prep Time: 15 min | Total Time: 50 min | Servings: 6
Key Ingredients
- 1 cup cooked rice (white or brown)
- 2 cups mixed fall vegetables (such as butternut squash, Brussels sprouts, and kale)
- 1 cup shredded cheese (like cheddar or mozzarella)
- 1 cup vegetable broth
- 1/2 cup cream or milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for drizzling (optional)
- Fresh herbs for garnish (such as parsley or thyme, optional)
Baking Process
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Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This will ensure that your casserole bakes evenly and is ready to serve once cooked.
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Prepare the Rice: If you haven’t done so already, cook your rice according to package instructions. Typically, this involves bringing water to a boil, adding the rice, covering it, and letting it simmer until tender. This usually takes about 15-20 minutes. Once cooked, fluff the rice with a fork and set it aside.
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Sauté the Vegetables: In a large skillet over medium heat, add a drizzle of olive oil or a pat of butter. Once hot, add your chosen fall vegetables, such as butternut squash, Brussels sprouts, and carrots. Sauté for about 5-7 minutes until they are tender but still have a bit of crunch. Season with salt, pepper, and a pinch of nutmeg for added warmth.
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Combine Ingredients: In a large mixing bowl, combine the cooked rice and sautéed vegetables. Mix in your choice of cheese (like cheddar, mozzarella, or a blend) along with any additional seasonings or herbs you prefer (such as thyme or rosemary). Stir until everything is well incorporated.
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Layer the Casserole Dish: Lightly grease a baking dish with non-stick spray or butter. Pour half of the rice and vegetable mixture into the bottom of the dish, spreading it evenly. Sprinkle some more cheese over this layer for extra cheesy goodness. Then, add the remaining mixture on top and finish with a final layer of cheese.
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Cover and Bake: Cover the dish with aluminum foil to prevent the top from browning too quickly. Place the casserole in the preheated oven and bake for about 25 minutes. This allows the flavors to meld and the cheese to melt beautifully.
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Uncover and Brown: After 25 minutes, carefully remove the foil and return the casserole to the oven. Bake for an additional 10-15 minutes, or until the top is golden and bubbling. Keep a close eye to prevent burning!
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Cool Slightly: Once the casserole is done, remove it from the oven and let it sit for about 5-10 minutes. This resting time helps it set up a bit, making it easier to serve.
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Serve and Enjoy: Scoop portions of your delicious cheesy fall vegetables and rice casserole onto plates. Garnish with a sprinkle of fresh herbs if desired. This dish is great on its own or paired with a crisp green salad. Enjoy the cozy, comforting flavors of fall!
Tips:
- Feel free to swap in any seasonal vegetables you have on hand; this recipe is versatile and can accommodate a variety of flavors.
- For added crunch, consider topping the casserole with breadcrumbs mixed with a bit of melted butter or additional cheese before baking uncovered.
Serving Suggestions
This Minute Cheesy Fall Vegetables & Rice Casserole is a delightful dish that can stand alone or be complemented with other offerings. Here are some serving suggestions to elevate your meal:
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Crispy Side Salad: Pair the casserole with a light, crisp salad featuring mixed greens, cherry tomatoes, cucumber, and a tangy vinaigrette. The freshness will balance the richness of the dish.
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Roasted Protein: Serve the casserole alongside roasted chicken, turkey, or even a savory vegetarian protein like lentil loaf or stuffed bell peppers for a hearty combination.
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Garlic Bread or Rolls: A side of warm garlic bread or freshly baked dinner rolls perfect for mopping up any cheesy goodness left on your plate.
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Seasonal Fruit Salad: A light fruit salad made with apples, pears, and pomegranates can offer a refreshing contrast and bring out the flavors of fall.
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Savory Yogurt Dip: For an extra layer of flavor, serve the casserole with a dollop of herbed yogurt or sour cream to add creaminess and a hint of tang.
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Warm Apple Cider: For a cozy vibe, consider sipping on a mug of warm spiced apple cider on the side. It complements the seasonal ingredients wonderfully.
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Cooked Quinoa or Couscous: Use quinoa or couscous as a base for the casserole. This not only boosts the nutritional value but also adds a nutty flavor that pairs well with the cheesy mixture.
Mix and match these suggestions according to the occasion—whether it’s a family dinner or a potluck gathering. Enjoy your comforting meal!
Conclusion
This Minute Cheesy Fall Vegetables & Rice Casserole is the perfect dish to celebrate the flavors of the season while enjoying a quick and satisfying meal. The combination of seasonal vegetables, melty cheese, and fluffy rice creates a comforting and hearty experience that can easily feed a crowd or provide delicious leftovers for the week ahead. Plus, it’s a fantastic way to sneak in those nutritious veggies while still appealing to the pickiest of eaters.
Whether you’re serving it as a main course or a side dish, this casserole is versatile enough to pair with just about anything. Fall gatherings, family dinners, or even a cozy night in can all benefit from this easy-to-make recipe. So, grab your ingredients, preheat the oven, and get ready to indulge in a warm and cheesy hug of autumn flavors. Enjoy your culinary adventure!
