Cheesy Veggie Casserole
This casserole is really versatile and makes a lot of food. Good for three meals for two people.
Servings Prep Time
6-8large squares 45minutes
Cook Time Passive Time
30minutes 2hours
Servings Prep Time
6-8large squares 45minutes
Cook Time Passive Time
30minutes 2hours
Ingredients
  • 2cups cooked brown ricestart this early as it takes awhile
  • 2cans beansblack, pinto, kidney, or a mixture of any
  • 1/2-1cup any other veggie you likeshredded carrot, diced cauliflower, diced bell peppers, green beans, whatever you like
  • 112 oz. package frozen broccolior fresh, but it’s easier to get a bag
  • 1-2cups cornI like Trader Joe’s frozen roasted corn
  • 1/4cup unsalted butter
  • 1small to medium diced onion
  • 2-5cloves minced garlicthe more the merrier, I say
  • 1/4cup flourfor gluten-free, use potato flour (not starch) for the Maillard reaction.
  • 1tablespoon smoked paprikaregular is ok, but the smoked stuff is the bomb
  • somedashes black pepperto taste
  • 2 cups milkI use skim, though any will do, but I’d avoid sweetened soy milks
  • 1/4cup cream cheeselight or regular
  • 1-2cups shredded cheeseuse your favorite; I use Monterey Jack for its low sodium mixed with cheddar
Instructions
  1. Cook that brown rice however you like. Our fancy rice cooker takes 100 minutes to cook 2 cups of brown rice, so plan accordingly. I throw in a few minced/mashed cloves of garlic before I start it and that does a lot of work for me.
  2. Once the rice has about half an hour to go, pre-heat the oven to 375F and start making your sauce. Melt the butter on medium-high heat and get it crackling. Saute the chopped onion. Add garlic and stir until fragrant.
  3. Whisk in the flour, paprika, and black pepper. And salt to taste if you want, but I don’t use it. Let it cook for a few minutes.
  4. Whisk in the milk, one cup at a time. Cook and stir until thickened, anywhere from 3-8 minutes depending on heat and kind of milk.
  5. Remove from heat and add both kinds of cheese. Stir until combined.
  6. Steam your frozen veggies. Chop up any larger veggies and remove excess moisture. Drain your beans and do the same. I throw everything in a salad spinner. No one likes a soggy casserole.
  7. Mix the veggies, rice, and cheese sauce together in a big baking pan. I use our big 15×9 but a normal 13×9 will be fine if not quite full. Smooth the top over with a spatula and sprinkle extra shredded cheese.
  8. Bake for half an hour. Enjoy with sour cream and hot sauce, if you’d like.
Recipe Notes

You can always make the brown rice ahead of time to speed things up in the evening. You can add any spices or herbs you’d like; it’s a very forgiving dish.