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When people ask me for a great budget recipe that works with canned or frozen vegetables, rice, canned soup and other pantry essentials, there is nothing I reccomend more than my Cheesy Vegetable Rice Casserole. This delicious, easy, creamy casserole is made with budget-friendly frozen (or canned!) vegetables, healthy brown rice, cream of mushroom soup, and tons of melted cheese – topped with a crunchy cornflake topping!
If you don’t have shredded cheese, it can be omitted – and you can swap for other vegetables as well. This recipe is meant to be simple, filling, and extremely budget-friendly for a family! It’s a great meal to bring to hungry neighbors, and you can stir in ground beef or shredded chicken to make it heartier.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Cheesy Vegetable Rice Casserole
This recipe is a simple, easy-to-whip-up weeknight dinner – it’s meat-free and really inexpensive – and it’s totally full of rich comfort food flavor. You can customize it however you’d like with more vegetables, different vegetables, or different rice/soups – the sky is the limit! This recipe was designed to be incredibly budget-friendly – we’re using frozen vegetables, condensed soup, cornflakes, shredded cheese, and rice – but is packed with flavor.
If you have leftover cooked ground beef, shredded chicken, or ham – or even canned (cooked) meats – you can stir them in to this casserole before baking to make it a bit heartier. When my kids were little, they loved this casserole with
We hope you love this recipe as much as we do.
Vegetable and Rice Casserole Ingredients
To make this recipe, you will need the following ingredients:
- Cream of Mushroom Soup: The creamy base of the casserole, it adds richness and a savory flavor that binds everything together.
- Stock: Provides additional moisture and enhances the overall vegetable flavor in the casserole.
- Frozen Vegetables: These add a medley of colorful and nutritious vegetables to the dish. You can use various blends like peas, carrots, corn, and green beans.
- Italian Herbs Seasoning: A blend of herbs like basil, oregano, and thyme infuses the casserole with aromatic Italian flavors.
- Garlic Salt: Adds a savory and slightly garlicky note to the dish, enhancing the overall taste.
- Shredded Cheddar Cheese: Creates a creamy and cheesy layer on top of the casserole while adding a delightful melt-in-your-mouth texture.
- Cooked Rice: Serves as the hearty base of the casserole, providing a satisfying and filling element to the dish.
- Cornflakes: adds a delicious, crispy crunch to the top – you can use breadcrumbs or ritz crackers, too!
Vegetable and Rice Casserole Steps
Once you’ve gathered your ingredients, we will use the following process:
Prep & Mix
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large mixing bowl, combine the cream of mushroom soup, vegetables, cheese, rice, and vegetable stock. Stir until well blended.
Add to Dish
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes. This allows the casserole to heat through and the flavors to meld. After 30 minutes, remove the foil and bake for an additional 10-15 minutes or until the top is golden and bubbling.
Serve & Enjoy!
Once the casserole is done, remove it from the oven and let it cool for a few minutes before serving.
Tips and Tricks to Perfect Cheesy Vegetable Rice Casserole
Cream of Mushroom Soup: The creamy base of the casserole, it adds richness and a savory flavor that binds everything together.
Vegetable Stock: Provides additional moisture and enhances the overall vegetable flavor in the casserole.
Frozen Vegetables: These add a medley of colorful and nutritious vegetables to the dish. You can use various blends like peas, carrots, corn, and green beans.
Italian Herbs Seasoning: A blend of herbs like basil, oregano, and thyme infuses the casserole with aromatic Italian flavors.
Garlic Salt: Adds a savory and slightly garlicky note to the dish, enhancing the overall taste.
Shredded Cheddar Cheese: Creates a creamy and cheesy layer on top of the casserole while adding a delightful melt-in-your-mouth texture.
Cooked Rice: Serves as the hearty base of the casserole, providing a satisfying and filling element to the dish.
Cheesy Baked Vegetable and Rice Casserole FAQs
Yes, you can use different varieties of rice like white rice, jasmine rice, or basmati rice. Adjust the cooking time according to the type of rice you choose.
Yes, you can assemble the casserole ahead of time and refrigerate it. When you’re ready to bake it, simply remove it from the fridge and bake as directed, possibly adding a few extra minutes to account for the chilled ingredients.
Yes, you can freeze Cheesy Vegetable and Rice Casserole. To freeze, wrap it tightly with plastic wrap and aluminum foil, or use an airtight container. Label with the date and reheat in the oven when you’re ready to enjoy it. Frozen casseroles can be stored for up to 3 months.
Ensure that you use enough liquid (such as cream of mushroom soup and vegetable stock) and don’t overcook the rice. Covering the casserole while baking can also help retain moisture.
Yes, you can make a gluten-free version by using a gluten-free cream of mushroom soup and checking that your other ingredients, like the seasonings and cheese, are gluten-free as well.
This casserole can be a complete meal on its own, but you can pair it with a simple green salad or steamed vegetables for a well-rounded dinner.
Absolutely! Feel free to use your favorite vegetables or what’s in season. You can also add extras like diced bell peppers, sliced mushrooms, or spinach.
To reheat individual servings, microwave them for a minute or two until heated through. For larger portions, cover the casserole with foil and warm it in a preheated oven at 350°F (175°C) until hot.
Yes, you can use dairy-free cheese alternatives and substitute dairy-free milk for regular milk to make this casserole dairy-free.
What to Serve With Cheesy Vegetable and Rice Casserole
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Cheesy Vegetable Rice Casserole
Equipment
Ingredients
- 1 can, 10.5 oz cream of mushroom soup
- 6 oz vegetable stock
- 1 pound frozen vegetables, thawed and drained
- 1 teaspoon Italian herbs seasoning
- 1 teaspoon garlic salt
- 1 cup shredded cheddar cheese
- 3 cups cooked brown or long-grain rice
- 1 ½ cups cornflakes
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the cream of mushroom soup and vegetable stock. Stir until well blended.
- Add the thawed and drained frozen vegetables to the soup mixture. Mix to combine.
- Sprinkle the Italian herbs seasoning and garlic salt over the vegetable mixture. Stir to evenly distribute the seasonings.
- Gently fold in the shredded cheddar cheese until it's well incorporated.
- Finally, add the cooked brown or long-grain rice to the mixture and stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out evenly. Top with cornflakes.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes. This allows the casserole to heat through and the flavors to meld.
- After 30 minutes, remove the foil and bake for an additional 10-15 minutes or until the top is golden and bubbling.
- Once the casserole is done, remove it from the oven and let it cool for a few minutes before serving.
- Serve your Cheesy Vegetable Rice Casserole as a delicious side dish or a comforting main course.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your pictures look like they have corn flakes but none in the ingredients or recipe
The recipe has 1 1/2 cups of cornflakes, you place them on the top before you bake the casserole.