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## How to Make Cheesy Rice and Vegetable Casserole
### 1. Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
### 2. Sauté Aromatics
In a skillet, heat olive oil or butter and sauté chopped onion and garlic until soft and fragrant—about 3–4 minutes.
### 3. Mix the Filling
In a large mixing bowl, combine cooked rice, sautéed onion and garlic, broccoli, carrots, corn, cream soup, sour cream, salt, pepper, and 1 cup of shredded cheddar cheese. Mix well to ensure everything is coated.
### 4. Assemble the Casserole
Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese on top, and add optional cracker or breadcrumb topping for extra crunch.
### 5. Bake Until Bubbly
Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
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## Serving Suggestions
* Serve as a hearty vegetarian main dish with a side salad
* Pair with roasted chicken, pork chops, or baked fish for a full meal
* Enjoy leftovers for lunch—it reheats beautifully!
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## Tips & Variations
* **Add protein**: Stir in cooked shredded chicken, ground turkey, or beans
* **Make it gluten-free**: Use a gluten-free cream soup or make your own roux
* **Change the cheese**: Try mozzarella for a gooey melt, or pepper jack for a spicy kick
* **Use what you have**: Zucchini, peas, cauliflower, or spinach can all work well
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## Final Thoughts
**Cheesy Rice and Vegetable Casserole with Broccoli** is the ultimate comfort food with a healthy twist. It’s creamy, cheesy, and loaded with veggies—all baked into a dish that’s as nourishing as it is nostalgic. Perfect for weeknights, holidays, or any time you need a satisfying side that everyone will love.
Make it once, and it’s bound to become a regular on your dinner table!
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Want help turning this into a freezer-friendly version or making it vegan? I’d be happy to help!
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