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Casseroles hold a special place in the hearts of many, often evoking fond memories of family gatherings and home-cooked meals. Their universal appeal lies in their ability to combine a variety of ingredients into a single, easy-to-prepare dish that can feed a crowd. For busy households, casseroles serve as a time-saving solution, allowing for one-pot meals that minimize cleanup while maximizing flavor and nutrition.

Cheesy Vegetable and Rice Casserole

Discover the heartwarming Cheesy Veggie Delight Rice Casserole, a creamy and comforting dish that's perfect for any occasion. This delightful casserole combines the goodness of brown rice, fresh vegetables, and gooey cheese for a meal that's not only delicious but also nutritious. Ideal for busy families, potlucks, or cozy dinners, this versatile dish invites creativity and is a wonderful way to bring everyone together at the table. Enjoy the warmth and flavor of this crowd-pleaser!
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Ingredients
  

1 cup uncooked brown rice

2 cups vegetable broth

1 cup fresh broccoli florets

1 cup cauliflower florets

1 cup bell peppers (red, yellow, or green), diced

1 cup shredded carrots

1 small onion, diced

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried oregano

½ tsp red pepper flakes (optional)

2 cups shredded cheddar cheese (or a blend of your favorites)

1 cup milk (or a dairy-free alternative)

2 tbsp olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Rice: In a medium saucepan, combine the uncooked brown rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes or until the rice is tender and the broth has been absorbed.

      Sauté the Vegetables: While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until softened (about 2-3 minutes). Then, add the broccoli, cauliflower, bell peppers, and shredded carrots. Sauté for an additional 5-7 minutes until the vegetables are crisp-tender. Season with thyme, oregano, red pepper flakes (if using), salt, and pepper.

        Combine Ingredients: In a large mixing bowl, combine the cooked rice, sautéed vegetables, milk, and 1 ½ cups of the shredded cheese. Mix well until everything is evenly distributed.

          Transfer to Casserole Dish: Pour the mixture into a greased 9x13 inch casserole dish. Spread it out evenly and top with the remaining ½ cup of shredded cheese.

            Bake: Cover the casserole dish with aluminum foil (to prevent excessive browning) and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Garnish and Serve: Once out of the oven, let the casserole cool for a few minutes. Garnish with fresh chopped parsley, scoop out servings, and enjoy your creamy, cheesy veggie delight!

                Prep Time, Total Time, Servings: 15 mins | 1 hour | 6 servings