Cheesy Vegetable and Rice Casserole

Cheesy Vegetable Rice Casserole - Lindsay Ann Loft

This is a recipe you can go to when you have vegetables to use up at the end of the week. I take whatever I have left over, like a few servings of steamed broccoli or green beans, and mix it in with the base of this recipe. It’s based on a recipe from the Food Network.


  • 3 Tbs butter
  • 2 Tbs flour
  • 1/2 Pound, sliced cremini mushrooms
  • 1 Onion, diced
  • 4 Garlic cloves, roughly minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (use less if you don’t like spice)
  • 1 1/2 Cups milk of your choice
  • 1/2 Cup vegetable broth (I use better than bouillon brand)
  • 2 Cups cooked vegetables, chopped (broccoli works well)
  • 2 Cups cheddar cheese
  • 3 Cups of cooked rice, (I used half brown & half jasmine)
  • Salt and pepper


  1. Preheat oven to 425 degrees.
  2. In a large pot, melt the butter and flour over medium heat to create a roux. It will start to brown.
  3. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, milk and broth. Cook until the mushrooms begin to shrink in size.
  4. Mix in the vegetables, 1 cup of cheese, and rice. Add salt and pepper, if desired.
  5. In a greased 13 x 9 baking dish, spread the mixture out evenly.
  6. Top with remaining cheese.
  7. Bake in the oven for 20 minutes, until the cheese is bubbling and brown.

Cheesy Vegetable Rice Casserole - Lindsay Ann Loft

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