Rice casseroles work well for vegetarian meals because they are filling and easy to put together. These recipes use fresh vegetables and simple seasonings to add flavor without much effort. You will find ideas that suit weeknight dinners or weekend prep. Each one relies on ingredients that are easy to keep on hand.
Helpful Tips Before You Start
These tips will help you get consistent results with vegetarian rice casseroles.
Rinse the Rice
Rinsing removes excess starch that can make casseroles gummy. Do this step with cold water until it runs clear.
Sauté Vegetables First
Cook onions, mushrooms, or peppers in a skillet before mixing. This builds flavor and keeps the final dish from turning watery.
Use the Right Liquid Ratio
Measure broth or sauce at about one and a half cups per cup of uncooked rice. Too much liquid leads to a soggy texture.
Add Cheese Midway
Stir shredded cheese into the mix halfway through baking. This prevents it from drying out or browning too fast on top.
Creamy Wild Mushroom and Leek Rice Casserole with Thyme
This casserole brings together earthy wild mushrooms and sweet leeks in a creamy rice base that feels comforting without being heavy. It works well for weeknight dinners or weekend gatherings when you want something warm and satisfying that still highlights fresh vegetables.
The finished dish has a tender rice texture with soft leeks and meaty mushrooms throughout. Fresh thyme adds an herbal note that balances the creaminess nicely.
Serves 4 people.
Ingredients
- 1 1/2 cups uncooked long-grain white rice
- 2 tablespoons butter
- 2 leeks, cleaned and thinly sliced
- 8 ounces mixed wild mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 teaspoons fresh thyme leaves
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- In a large skillet, melt the butter over medium heat. Add the sliced leeks and cook for 4 minutes until softened.
- Add the wild mushrooms and minced garlic to the skillet. Cook for 5 minutes until the mushrooms release their liquid and start to brown.
- Stir in the uncooked rice and cook for 1 minute to coat the grains.
- Pour in the vegetable broth, heavy cream, fresh thyme, salt, and pepper. Bring the mixture to a simmer.
- Transfer everything to the prepared baking dish and cover tightly with foil. Bake for 30 minutes.
- Remove the foil, sprinkle the Parmesan cheese evenly over the top, and bake uncovered for 10 more minutes until the cheese melts and the rice is tender.
Extra Tips
Clean the leeks thoroughly by slicing them lengthwise and rinsing under running water to remove any grit before cooking. If the rice seems dry after the initial bake, add a splash more broth before sprinkling on the cheese. Leftovers reheat well in a covered dish with a little extra cream stirred in to restore moisture.Course: Side Dish Cuisine: American Equipment: Large skillet, 9×13 baking dish, Wooden spoon
Spicy Black Bean and Roasted Corn Rice Casserole with Chipotle
This casserole brings together smoky chipotle heat, sweet roasted corn, and hearty black beans over a bed of rice. It works well for busy weeknights when you want a filling vegetarian meal that still feels fresh. The texture stays satisfying with tender rice, creamy melted cheese, and crisp corn edges.
The flavor leans bold and smoky rather than mild, so it suits anyone who likes a little spice in their comfort food. Serve it straight from the baking dish with simple toppings to balance the heat.
Serves 4 people.
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 ½ cups corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat the oven to 375°F. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed. Set aside.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and red bell pepper. Cook for 5 minutes until the vegetables soften.
- Add the corn kernels to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until some kernels begin to brown and roast slightly.
- Stir in the black beans, minced chipotle peppers, cumin, salt, and black pepper. Cook for 2 minutes to warm the beans and blend the flavors.
- Remove the skillet from heat. Fold in the cooked rice until everything is evenly mixed.
- Transfer the mixture to a lightly greased 8×8 baking dish. Sprinkle the shredded Monterey Jack cheese evenly over the top.
- Bake for 15 to 20 minutes until the cheese melts and the edges bubble. Remove from the oven and let rest for 5 minutes.
- Scatter chopped cilantro over the casserole and serve with lime wedges on the side.
Extra Tips
Roast the corn a little longer if you want deeper smoky notes. Monterey Jack melts smoothly here, but you can swap in cheddar if that is what you have on hand. Leftovers reheat well in the microwave with a splash of broth to keep the rice from drying out. Add extra chipotle only if you prefer stronger heat.
Course: Main Course Cuisine: Mexican Equipment: Medium saucepan, Large skillet, 8×8 baking dish, OvenMediterranean Eggplant Zucchini and Feta Rice Casserole
This casserole brings together tender roasted eggplant and zucchini with fluffy rice and tangy feta for a satisfying vegetarian meal. The Mediterranean herbs and fresh vegetables create a balanced dish that feels light but filling enough for dinner. It works well for weeknight meals or when you need something you can assemble ahead and bake later.
The texture stays hearty from the rice and soft vegetables, while the feta adds a salty finish on top. Cherry tomatoes bring a bit of brightness that cuts through the richness of the baked casserole.
Serves 4 people.
Ingredients
- 3 cups cooked white rice
- 1 medium eggplant, diced
- 2 medium zucchinis, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes until the onion softens.
- Add the diced eggplant, zucchini, oregano, salt, and black pepper to the skillet. Cook for 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the halved cherry tomatoes and cook for 2 more minutes.
- Remove the skillet from the heat and mix in the cooked rice until everything is evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the crumbled feta cheese evenly over the top.
- Bake for 20 minutes until the cheese softens and the edges turn lightly golden.
- Remove from the oven and let it rest for 5 minutes before sprinkling with the fresh parsley.
Extra Tips
Cut the eggplant into even pieces so it cooks at the same rate as the zucchini and stays tender without turning mushy. If the rice was cooked earlier in the day, let it cool completely before mixing to avoid a soggy texture. Leftovers reheat well in a 350°F oven for 10 minutes with a light sprinkle of extra feta on top.Course: Main Course Cuisine: Mediterranean Equipment: Large skillet, Baking dish, Mixing bowl
Curried Chickpea Spinach and Carrot Rice Casserole
This casserole brings together warm curry spices with hearty chickpeas, sweet carrots, and fresh spinach over a bed of rice. It works well for weeknight dinners or weekend meal prep because everything cooks in one dish with minimal hands-on time. The result is a savory, lightly spiced meal with tender rice and soft vegetables.
Serves 4 people.
Ingredients
- 1 cup long-grain white rice
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 medium carrots, peeled and sliced into rounds
- 5 oz fresh spinach leaves
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the diced onion and minced garlic. Cook for 3 minutes until the onion softens.
- Stir in the sliced carrots and cook for another 2 minutes.
- Add the curry powder, rice, vegetable broth, salt, and black pepper. Mix well and bring the mixture to a simmer.
- Stir in the chickpeas, then cover the skillet and transfer it to the oven. Bake for 30 minutes.
- Remove the skillet from the oven and stir in the spinach until it wilts, about 2 minutes.
Extra Tips
If the rice looks dry after baking, add a splash of broth before stirring in the spinach. For a milder flavor, reduce the curry powder to 1 tablespoon. Leftovers reheat well in a covered pan with a little extra broth to restore moisture.Course: Main Course Cuisine: Indian-Inspired Equipment: Large oven-safe skillet, Oven
Lemon Asparagus and Pea Rice Casserole with Fresh Herbs
This casserole combines tender asparagus and sweet peas with rice in a light, herb-filled bake. The lemon brings brightness that pairs well with the fresh herbs, making it a good choice for weeknight meals or casual gatherings.
The finished dish has fluffy rice with crisp-tender vegetables and a mild cheesy note. It works as a main course when you want something fresh and plant-based without heavy sauces.
Serves 4 people.
Ingredients
- 1 1/2 cups uncooked long-grain white rice
- 3 cups vegetable broth
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute more.
- Add the rice to the skillet and stir to coat with the oil. Pour in the vegetable broth, bring to a simmer, and cook for 5 minutes.
- Remove the skillet from heat and stir in the asparagus pieces, frozen peas, lemon zest, lemon juice, parsley, dill, and half of the Parmesan cheese. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake 10 minutes longer until the rice is tender and the top is lightly golden.
Extra Tips
Stir the fresh herbs in during the skillet step so their flavor stays bright rather than fading in the oven. If the rice seems dry after baking, add a small splash of warm broth before serving. Leftovers reheat well in a covered dish with a little extra broth to restore moisture.Course: Main Course Cuisine: Mediterranean Equipment: Large skillet, 9×13 baking dish, Mixing bowl
Smoky Sweet Potato and Kale Rice Casserole with Smoked Paprika
This casserole combines roasted sweet potatoes with wilted kale and rice for a filling vegetarian meal. The smoked paprika brings a steady smoky flavor that pairs with the sweet potatoes without overpowering them. It works well for weeknight dinners when you want something hearty but simple to prepare.
The finished dish has tender rice throughout, soft sweet potato pieces, and kale that holds its shape after baking. A light cheese layer on top adds a bit of creaminess while keeping the focus on the vegetables and rice.
Serves 4 people.
Ingredients
- 2 medium sweet potatoes, peeled and diced into 1-inch pieces
- 4 cups chopped kale leaves
- 2 cups cooked rice
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 cup vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Toss the diced sweet potatoes with 1 tablespoon olive oil and the smoked paprika. Spread them on a baking sheet and roast for 20 minutes until they start to soften.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until it turns translucent. Stir in the minced garlic and cook for 1 minute more.
- Add the chopped kale to the skillet and cook for 3 to 4 minutes until it wilts slightly. Season with salt and black pepper.
- In a large mixing bowl, combine the roasted sweet potatoes, cooked rice, sautéed kale mixture, and vegetable broth. Stir until everything is evenly mixed.
- Transfer the mixture to a greased 9×9-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 20 minutes until the cheese melts and the edges begin to brown. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a stronger smoky taste, add an extra half teaspoon of smoked paprika when mixing the ingredients. Leftovers keep well in the refrigerator for up to three days and reheat best in a 350°F oven to restore some crispness to the top. If the mixture seems dry before baking, add another quarter cup of broth.Course: Main Course Cuisine: American Equipment: Baking sheet, Large skillet, Mixing bowl, 9×9-inch baking dish
Pesto Roasted Tomato and Mozzarella Rice Casserole
This rice casserole combines creamy mozzarella with bright pesto and sweet roasted tomatoes. It makes a satisfying vegetarian main that works well for weeknight dinners or casual gatherings with friends.
The dish has a comforting baked texture with pockets of melted cheese and bursts of tomato flavor throughout the rice. Pesto ties everything together without overpowering the other ingredients.
Serves 4 people.
Ingredients
- 1 1/2 cups uncooked long-grain white rice
- 3 cups vegetable broth
- 2 pints cherry tomatoes
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup basil pesto
- 8 ounces fresh mozzarella, cut into cubes
- 2 tablespoons chopped fresh basil
Instructions
- Cook the rice in the vegetable broth according to package directions until tender. Set the cooked rice aside.
- Preheat the oven to 400 degrees. Toss the cherry tomatoes with olive oil, salt, and black pepper on a baking sheet. Roast for 20 minutes until the tomatoes soften and begin to burst.
- Lower the oven temperature to 350 degrees. In a large bowl, stir the roasted tomatoes and their juices into the cooked rice along with the pesto until evenly combined.
- Transfer the rice mixture to a greased 9 by 13 inch baking dish. Scatter the mozzarella cubes evenly over the top.
- Bake uncovered for 15 to 20 minutes until the cheese melts and starts to brown in spots. Remove from the oven and sprinkle with chopped fresh basil before serving.
Extra Tips
Use fresh mozzarella rather than shredded for better melting pockets throughout the casserole. If the rice seems dry after mixing with the pesto, add a small splash of the tomato roasting juices to loosen it. Leftovers reheat well in a covered dish at 325 degrees with a few tablespoons of water added to restore moisture.Course: Main Course Cuisine: Italian Equipment: Large pot, Baking sheet, 9×13 baking dish, Mixing bowl
Thai Coconut Broccoli and Red Pepper Rice Casserole
This casserole brings together creamy coconut rice with crisp broccoli and sweet red peppers for a simple weeknight meal. It works well for meal prep or when you need a plant-based dish that still feels satisfying. The flavors lean bright with ginger, lime, and a touch of soy, while the texture stays tender with a light golden top after baking.
Serves 4 people.
Ingredients
- 1 cup jasmine rice
- 1 can (14 oz) full-fat coconut milk
- 1 cup vegetable broth
- 3 cups broccoli florets
- 1 large red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- 2 tablespoons toasted coconut flakes
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 baking dish.
- In a medium saucepan, combine the jasmine rice, coconut milk, and vegetable broth. Bring to a simmer over medium heat, then cover and cook for 15 minutes until the rice is mostly tender.
- While the rice cooks, heat a large skillet over medium heat. Add the broccoli florets and sliced red bell pepper. Cook for 4-5 minutes until they begin to soften.
- Stir the minced garlic and grated ginger into the skillet. Cook for 1 minute more until fragrant.
- Add the soy sauce and lime juice to the skillet, then remove from heat.
- Fluff the cooked rice and fold in the vegetable mixture along with the chopped cilantro. Transfer everything to the prepared baking dish.
- Sprinkle the toasted coconut flakes evenly over the top. Bake for 20 minutes until the edges are lightly golden.
Extra Tips
For the best texture, cut the broccoli into even florets so they cook at the same rate as the peppers. Leftovers reheat well in the microwave with a splash of water to loosen the coconut rice. If you want a bit more heat, add a pinch of chili flakes to the skillet with the garlic.Course: Main Course Cuisine: Thai Equipment: Medium saucepan, Large skillet, 9×9 baking dish
Mexican-Style Pinto Bean and Bell Pepper Rice Casserole with Cilantro
This casserole brings together rice, beans, and peppers in one dish that feels hearty without being heavy. It works well for weeknight dinners or when you need a make-ahead meal that reheats nicely. The flavors lean toward warm spices with fresh cilantro brightening each bite, and the texture stays creamy from the melted cheese on top.
It suits casual family meals or potlucks where you want something vegetarian that still satisfies. The bell peppers add a slight sweetness that balances the cumin and chili powder.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup long-grain white rice
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juices
- 2 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook for 5 minutes until they soften.
- Stir in the garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
- Add the rice and stir to coat it with the spices. Pour in the diced tomatoes with their juices and the vegetable broth. Season with salt and black pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18 minutes until the rice is tender and the liquid is absorbed.
- Remove the skillet from the heat. Stir in the pinto beans. Transfer everything to a greased 8×8 baking dish and spread it evenly.
- Sprinkle the shredded cheddar cheese over the top. Bake at 375°F for 15 minutes until the cheese melts and starts to bubble.
- Remove from the oven and let it rest for 5 minutes. Sprinkle the chopped cilantro over the casserole before serving.
Extra Tips
Stir the beans in off the heat so they stay whole instead of breaking apart. If the rice seems dry after baking, add a splash of broth before reheating leftovers. Leftovers keep in the fridge for three days and warm up well in the microwave.Course: Main Course Cuisine: Mexican Equipment: Large skillet, 8×8 baking dish, Wooden spoon
Greek-Style Artichoke Olive and Sun-Dried Tomato Rice Casserole
This casserole brings together briny olives, tender artichokes, and chewy sun-dried tomatoes in a baked rice dish. It works well for weeknight dinners or make-ahead lunches when you want something hearty without meat.
The flavors lean bright and savory with a touch of Mediterranean herbs. The rice stays creamy inside while the top gets lightly golden from the feta.
Serves 4 people.
Ingredients
- 1.5 cups long-grain white rice
- 3 cups vegetable broth
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat the oven to 375 degrees. Warm the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft, about 4 minutes. Stir in the garlic and cook for 1 minute more.
- Add the rice to the skillet and stir for 1 minute to coat the grains. Pour in the vegetable broth and bring to a simmer. Season with oregano, salt, and pepper.
- Remove the skillet from heat. Stir in the artichoke hearts, olives, and sun-dried tomatoes until evenly mixed.
- Transfer the mixture to a greased 8×8 baking dish. Sprinkle the feta cheese over the top. Cover with foil and bake for 25 minutes. Remove the foil and bake 10 minutes longer until the rice is tender and the cheese is lightly browned.
- Let the casserole rest for 5 minutes. Sprinkle with chopped parsley before serving.
Extra Tips
If the rice looks dry after baking, add a splash of broth before the final 10 minutes. Leftovers reheat well in the microwave with a damp paper towel on top to keep the texture moist. Swap kalamata olives for green olives if that is what you have on hand.Course: Main Course Cuisine: Mediterranean Equipment: Large skillet, 8×8 baking dish
Butternut Squash Sage and Walnut Rice Casserole
This casserole brings together sweet roasted butternut squash, aromatic sage, and toasted walnuts over fluffy rice. It suits cool weather dinners when you want something hearty yet meatless.
The dish offers a mix of soft squash, chewy rice, and crunchy nuts with savory herbal notes. It works as a main course or a filling side.
Serves 4 people.
Ingredients
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 1 cup uncooked long-grain white rice
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 8 fresh sage leaves, chopped
- 1/2 cup chopped walnuts
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until the edges turn golden.
- While the squash roasts, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the garlic and half the chopped sage. Cook for 1 minute more.
- Add the rice to the skillet and stir to coat with the oil. Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes until the rice absorbs most of the liquid.
- Remove the skillet from heat. Fold in the roasted squash, remaining sage, and half the walnuts. Transfer the mixture to a greased 9×9-inch baking dish.
- Sprinkle the Parmesan cheese and remaining walnuts evenly over the top. Bake for 15 minutes until the cheese melts and the top browns lightly.
Extra Tips
Toast the walnuts briefly in a dry skillet before adding them if you want extra crunch and deeper flavor. Leftovers reheat well in a covered dish at 350°F with a splash of broth to keep the rice moist. Fresh sage works best here. Dried sage can turn bitter during the longer roast.Course: Main Course Cuisine: American Equipment: Baking sheet, Skillet, 9×9-inch baking dish
Broccoli Cheddar Rice Casserole with Crispy Onion Topping
This broccoli cheddar rice casserole combines tender rice with fresh broccoli in a simple cheese sauce. The crispy onion topping brings crunch to each bite. It fits well for weeknight meals or as a dish to share at gatherings.
The result is creamy and savory, with the sharp cheddar standing out against the mild broccoli and rice. It stays satisfying without needing meat.
Serves 4 people.
Ingredients
- 2 cups cooked white rice
- 3 cups broccoli florets, chopped into bite-size pieces
- 2 cups shredded cheddar cheese, divided
- 1 cup crispy fried onions
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F and lightly grease an 8×8 baking dish.
- Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Sprinkle the flour over the onion mixture and stir for 1 minute. Slowly whisk in the milk and continue stirring until the sauce thickens, about 3 minutes.
- Remove the skillet from heat. Stir in 1 1/2 cups of the cheddar cheese, salt, and pepper until the cheese melts.
- Add the cooked rice and chopped broccoli to the skillet. Stir until everything is coated with the sauce.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top, then scatter the crispy fried onions across the surface.
- Bake for 20 minutes until the cheese is melted and the topping is golden.
Extra Tips
Steam the broccoli briefly before adding it if you prefer softer florets, or use it raw for more bite. Leftovers store in the fridge for up to three days and reheat best in a 350 degree F oven to keep the onions crisp. Skip extra salt if your crispy onions are already seasoned.Course: Side Dish Cuisine: American Equipment: Large Skillet, 8×8 Baking Dish, Oven
