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A dish with a homemade garden vegetable and brown rice casserole.

Garden Vegetable and Brown Rice Casserole Recipe

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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.
Course side dishes
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 -8 servings
Calories 326
Author Cheryl Najafi

Ingredients

casserole

topping

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.

Nutrition

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