Veggie Casserole is the perfect dish to make when all you have on hand are a few bags of frozen vegetables or a refrigerator full of cooked ones and want to create something fast and delicious that your kids will love. It’s a hearty weeknight meal that’s full of good-for-you vegetables!
I’m always trying to come up with recipes that pack in veggies but are still delicious, and believe me, this recipe is just that. And what’s even better about it is that you can use whatever vegetables you have on hand. Fresh or frozen, it doesn’t matter! There aren’t any rules when it comes to Veggie Casserole. I used broccoli and corn because I had several bags in the freezer, but you could also try peas, cauliflower, or any other combinations you love.
You can also toss this Veggie Casserole together in the morning, put it in the fridge and pop it into the oven that night. It makes dinnertime even that much faster! I love a one pot dinner that’s so easy to pull off. Plus it’s great for those of you who are vegetarian, like my son Kenya. Veggie Casserole is a hearty, vegetable packed meal that your entire family will love!
I’m a big fan of making casseroles because of what I mentioned earlier — they are SO incredible easy. I’ve made so many casserole recipes on Weelicious like Green Bean Casserole, Breakfast Casserole, Chicken and Wild Rice Casserole or Vegetarian Enchilada Casserole. They all make regular appearances in our weekly family meal menus.
Veggie Casserole is healthy, delicious and full of all of your favorite veggies. It’s a win-win! I just know your family will love it and be asking for it every week! Let me know if you make this recipe and what you think! Tag me on social media. I’m @weelicious.
Veggie Casserole
Ingredients
- 1 tablespoon butter or olive oil, plus more for greasing casserole dish
- 1 small onion, chopped
- 1 cup milk
- 2 eggs, whisked
- 2 cups broccoli, cooked (can use frozen)
- 1 cup corn, cooked (can use frozen)
- 2 cups brown rice, cooked (Whole Foods and Trader Joe’s sell pre-cooked brown rice)
- 1 cup cheddar cheese, grated
Instructions
- Preheat oven the 350 degrees.
- Heat the butter in a sauté pan over medium heat and cook the onions for 3-5 minutes or until soft.
- In a bowl, whisk the eggs and milk until combined.
- Add the onion, broccoli, corn, rice and cheese and stir to combine.
- Grease in a casserole dish and pour in the mixture (I used a 9 x 9 inch pan).
- Bake for 30-40 minutes, depending on the size of your casserole dish.
- Serve.
I have made this with chicken a bunch of times. I usually make it when I have leftover chicken so it’s already cooked. I just shred it and add it to the mixture before I put it in the casserole dish and bake it same as described above. Everyone loves it!
HOW DO I get to the save recipes in the recipe box?
Made it last night amid screams of “I don’t like that!” “I won’t eat it!”… Plate was cleaned! Guess she was mistaken. 🙂
Is it two cups of cooked brown rice, or two cups of brown rice, cooked? That makes a big difference.
I just made this for supper tonight and it turned out great! The only thing I did different was added two tablespoons of all purpose flour because I was afraid my frozen veggies would make the dish runny. Not sure if it needed the flour or not but it wasn’t runny at all.
Made this yesterday and it is so yummy! I followed the recipe exactly and mine turned out fine, not runny or anything. Even my husband, who is picky about me using brown rice, loved it. My 19-month old seemed to like it too although he ate around the broccoli, but that’s not unusual for him!
Melt the butter in a large sklliet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
can you use quinoa instead of brown rice? Thanks this is a great recipe!
[…] meat in the past few days, I wanted to make a vegetable dish today. This veggie casserole recipe from weelicious was perfect and easy to make. The dish has brown rice, carrots, broccoli, eggs, milk, sweet corn, […]
I did nota see a response. Is this freezable and if so do you cook it first or not?
this is VERY good. I would cut back on the milk a little bit next time because mine was a little bit too liquidy. But it was still very good! I will also add more cheese next time.
This is really delicious and so quick! And my 2.5 year old had thirds. Then my husband came home and I had to stop him from polishing off the whole casserole so we’d have lunch next day! Ill definitely be making this again with lots of different combos…leftover diced chicken, mushrooms, cauliflower, any veggie would be good! And FYI, I did not cook the broccoli before throwing it in the mix and it turned out perfect.
where’d my earlier post go? nice site im jealous 😉 would you rent me a text/ banner ad for monthly fee ?
Katie, I am also allergic to egg. I find that silken tofu works as a great substitute! I would eliminate the milk or just use a splash.
This was a lifesaver for a side with friends coming unexpectedly and no chance to go to the grocery store. My baby, however, is allergic to egg. Today i just gave him the veggies with an extra infusion of cheese and made the grownup version with egg. Any suggestions so that i can make one dish for everyone to eat? Thanks!
[…] meat in the past few days, I wanted to make a vegetable dish today. This veggie casserole recipe from weelicious was perfect and easy to make. The dish has brown rice, carrots, broccoli, eggs, milk, sweet corn, […]