Creamy Vegetable Rice Casserole

rice_veg Creamy Vegetable Rice Casserole - This creamy vegetarian rice casserole recipe, is oven baked in just 30 Minutes! Healthy green broccoli, cheese and rice are the heart of this simle vegetarian casserole. We suggest a fresh garden or caesar salad on the side.

Prep Time: 20 mins
Cook Time: 30-35 mins
Servings: 8
Main Ingredient: Broccoli, Rice
Difficulty Level: 1

Ingredients to make Creamy Vegetable Rice Casserole

1/2 cup chopped onion
2 Tbsp. butter or margarine, divided
2 cups cooked rice
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 pkg. (10 oz.) frozen chopped broccoli, cooked, well drained
1 cup CHEEZ WHIZ Cheese Dip
1/2 cup fresh bread cubes

Directions to make Creamy Vegetable Rice Casserole

Step 1:

PREHEAT oven to 350°F. Cook and stir onion in 1 Tbsp. of the butter in large skillet on medium heat until tender.

Step 2:

ADD rice, soup, broccoli and CHEEZ WHIZ; mix lightly. Spoon into 1-1/2-qt. casserole. Toss together remaining 1 Tbsp. butter, melted, and bread cubes; sprinkle over casserole

Step 3:

BAKE 30 to 35 min. or until heated through.

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Cheese & Rice Casserole

cass2 Cheese & Rice Casserole - This terrific, super creamy, cheese and rice casserole recipe goes from start to fininsh on only “30 Minutes”. We used pre cooked rice to save time, and brown rice for more goodness, then added some milk, and 2 cheeses, for the succulent creamy texture. You can also add more vegetables to the tasty casserole, which is also a vegetarian recipe.

Prep Time: 10 mins
Cook Time: 20 mins
Servings: 4
Main Ingredient: Rice
Difficulty Level: 1

Ingredients to make Cheese & Rice Casserole

2 1/2 c Brown rice, cooked
3 Green onions, chopped
1 c Low fat cottage cheese
1 ts Dried dill
1/4 c Grated parmesan cheese
1/2 c 1% milk

Directions to make Cheese & Rice Casserole

Step 1:Combine all in a mixing bowl. Pour into casserole dish sprayed with nonstick spray.
Step 2:Bake at 350F for 15-20 minutes.

Image Source: LWY

Beet and Tomato Casserole

cass1 Beet and Tomato Casserole - This all vegetable casserole is made with crimson red tomatoes and beets, and a “Less Than 30 Minute Meal”. Succulent shredded cheese and crunchy bread crumbs are baked into this layered casserole, that is a nice change from the ordinary. Let is know how you liked it!Prep Time: 5-10 mins
Cook Time: 20 mins
Servings: 4-6
Main Ingredient: Tomatoes, Beets
Difficulty Level: 1

Ingredients to make Beet and Tomato Casserole

2 Cans, sliced beets
2 Cans stewed tomatoes
1/2 cup grated cheese
2 cups bread crumbs
2 Olive Oil
salt and pepper to taste

Directions to make Beet and Tomato Casserole

Step 1:Put 1/2 beets in bottom of greased baking dish. Add half the tomatoes then half the cheese in layers. Season to taste with salt and pepper. Add 1/2 bread crumbs. Dot with 1 tablespoon oil. Repeat layers.
Step 2:Bake in preheated 350 degree oven 20 minutes.

Image Source: M0les

Crunchy Eggplant Casserole

Crunchy Eggplant Casserole - This marvelous, hot and bubbling, eggplant casserole recipe is irresistable! Individually hand breaded, skillet fried for a great crunch, then oven baked, with convenient tomato sauce and mozzarella cheese! An enticing appearance, and great cooking aroma, always helps, an this quick and easy recipe, has an abundance of both.


 

How To Make Crunchy Eggplant Casserole Video

Image Source: BarelyFitz

Garden Green Casserole

garden_green_casserole Garden Green Casserole - A healthy vegetarian casserole! Stuffed with the darkest green vegetables, the healthiest they say, and a mouth watering blend of spices, the aroma when cooking quickly fills the house. Makes a quick, healthy lunch for the next day, should you have any left.Prep Time: 15 mins
Cook Time: 45 mins
Main Ingredient: Spinach, Zucchini, Swiss Chard
Difficulty Level: 2

Ingredients to make Garden Green Casserole

2 lb Spinach,fresh
3/4 c Olive oil
2 lb Swiss chard
2 lb Zucchini
Salt,to taste
1 c Rice,cooked
3 ea Garlic cloves,finely chopped
6 md Eggs
1/2 c Bread crumbs,fine crumbled

Directions to make Garden Green Casserole

Step 1:Wash the spinach well. Remove the coarse stalks; dry the leaves thoroughly and chop rather fine. Using a heavy skillet, cook spinach in 2 tbspns olive oil over medium heat until just wilted. Drain and put into a large bowl.
Step 2:Wash, dry, and chop the Swiss chard. Using the same skillet, cook chard in 2 tblspns olive oil until wilted. Drain and add to the spinach.
Step 3:Wash, dry, trim, and dice the unpeeled zucchini; add about 4 more tblspns olive oil to the skillet. Saute’ the zucchini, tossing well until just tender. Add zucchini to the spinach and chard, season with salt to taste, and mix in the already cooked rice and garlic. Combine well.
Step 4:Transfer to a well-oiled, heavy 2 quart baking dish. Spoon 3 to 4 tblspns olive oil over the top. Bake in a 300dF oven for 20 minutes.
Step 5:Beat the eggs well; pour them over the vegetables mixture; sprinkle the top with bread crumbs; return to the oven and bake until the eggs are just set, about 10 to 15 minutes

Image Source: tifotter