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Serving spoon scooping up a portion of vegetarian rice casserole.
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Created by: Stefanie

Vegetarian Rice Casserole


Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
8
This creamy, cheesy vegetarian rice casserole combines tender rice and cauliflower in a rich, seasoned sauce, all baked to golden perfection in a single dish for the ultimate comforting meal!
8

Ingredients

  • 1 cup long-grain white rice uncooked
  • 2 cups broth chicken or veggie, or water + bouillon
  • 1 cup milk
  • ½ cup heavy cream or half & half
  • 2 tablespoon butter melted
  • 2 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika optional
  • Salt & pepper to taste
  • 2 cups frozen riced cauliflower straight from freezer OR 2 cups chopped fresh cauliflower
  • 2 ½ cups shredded cheddar cheese divided
  • Fresh cracked black pepper for garnish

Instructions

  • Preheat oven to 375°F. Grease a 9x13 baking dish.
  • In a bowl, whisk together butter, cornstarch, milk/cream, broth, and seasonings.
  • Stir in uncooked rice, cauliflower rice, and 2 cups cheese. Spread evenly in dish.
  • Cover tightly with foil and bake 45 minutes.
  • Uncover, stir well, then sprinkle the remaining ½ cup cheese evenly over the top.
  • Return to oven uncovered for 10–15 minutes, until rice is tender, casserole is bubbling, and cheese is melted.
  • Rest 5–10 minutes before serving. Finish with cracked black pepper and a sprinkle of chopped parsley, if desired.

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Notes

  1. Always shred your cheese from a block rather than using pre-shredded cheese, which contains anti-caking starches. You'll get better flavor and melt! Try a variety of cheeses in this recipe.
  2. I've found that stirring the casserole after the initial 45 minutes helps redistribute the rice and cauliflower for even cooking before adding the final cheese topping.
  3. Allow the baked casserole to sit for 5-10 minutes so that it can set properly, making it much easier to scoop and serve.
  4. Avoid any lumps in the sauce by dissolving the cornstarch properly in the cold milk or cream before adding the other liquids.
  5. Reduce clean-up and whisk the creamy broth sauce directly in the casserole dish instead of a separate mixing bowl!
  6. You do not need to pre-cook the rice unless you are using brown rice or wild rice that takes longer to cook - in that case, pre-cook the rice and reduce or eliminate the water when mixing together the remaining ingredients.

Nutrition

Calories: 341kcal | Carbohydrates: 26g | Protein: 12g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 520mg | Potassium: 234mg | Fiber: 1g | Sugar: 3g | Vitamin A: 825IU | Vitamin C: 20mg | Calcium: 312mg | Iron: 0.5mg

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