Our brown rice casserole is a lighter and healthier alternative to the typical dinnertime side dish because it uses just a small amount of cheese, eggs and herbs to bind together the crust and garden vegetables.

Juicy tomatoes lend a fresh brightness to the dish and topping them with salty and bubbly Parmesan cheese only makes the casserole better!

To make the recipe even easier, we bought pre-shredded carrots and some ready-made brown rice from the deli. It’s a quick and yummy recipe for those busy weeknights.

Garden vegetable and brown rice casserole recipe

Garden Vegetable and Brown Rice Casserole Recipe

Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
We’ve packed whole grains and garden-fresh veggies into a delicious brown rice casserole that's a perfectly healthy side dish for the busy weeknights.
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Ingredients
 

Yield: 6 -8 servings
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casserole

  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cups zucchini, shredded, skin-on, 2 small zucchini
  • 2 cups carrot, shredded, 10bag
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried basil, chopped
  • 1 Tbsp dried summer savory
  • 1 1/2 cups brown rice, cooked
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup cheddar cheese, shredded
  • 2 eggs, slightly beaten

topping

  • 7 cherry tomatoes, halved
  • 1/4 cup Parmesan cheese, grated
  • salt and pepper, to taste

Instructions
 

  • Preheat oven to 350 degrees. Spray a 2-qt casserole dish with cooking spray then set aside.
  • Place a large skillet over medium-high heat then add olive oil. When the oil is hot, add onion and bell pepper and cook until veggies for about 4 minutes until they begin to soften. Add garlic and cook for 1 additional minute.
  • Add shredded carrots, zucchini and salt. Cook 5 minutes or until the carrots begin to soften. Remove from heat and add basil, summer savory, brown rice, Parmesan and cheddar cheese. Stir to combine then allow to cool slightly.
  • Stir in beaten eggs until thoroughly combined then transfer rice to prepared baking dish. Lay tomato halves across the top of the casserole then push into the casserole. Sprinkle lightly with salt and pepper then grated Parmesan cheese.
  • Bake 40–45 minutes or until the center is hot. Remove from oven. If desired, place the casserole under the broiler for just a few seconds until nicely browned on top. Serve while nice and hot.

Notes

Don’t be afraid to swap in your own favorite veggies to the dish! Use whatever you like that’s in season.
Author: Cheryl Najafi
Course: side dishes
Calories: 326kcal, Carbohydrates: 46g, Protein: 13g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 86mg, Sodium: 1135mg, Potassium: 439mg, Fiber: 6g, Sugar: 5g
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Garden vegetable and brown rice casserole recipe