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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.

Minute Cheesy Fall Vegetables & Rice Casserole

Embrace the flavors of fall with this Minute Cheesy Fall Vegetables & Rice Casserole. Packed with hearty butternut squash, Brussels sprouts, and carrots, this delicious dish combines fluffy rice with gooey melted cheese for a cozy comfort meal. Easy to whip up on busy weeknights, it's perfect for using up leftover veggies and can be tailored to your taste. Serve it as a side or main course, and enjoy the warmth of autumn in every bite!
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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
 

Preheat your oven to 375°F (190°C).

    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.

      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.

        Add the minced garlic and cook for an additional minute, keeping an eye on it to avoid burning.

          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.

            In a large mixing bowl, combine the cooked rice, sautéed vegetables, shredded cheese, and milk. Stir everything together until well combined.

              Spoon the mixture into a greased baking dish, spreading it evenly. If desired, sprinkle panko breadcrumbs on top for added crunch.

                Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

                  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