Dorothy's Cheesy Vegetable Rice Bake

5 from 7 votes

Perfectly seasoned with Dorothy Lynch dressing, this Cheesy Vegetable Rice combines long grain rice, and mixed vegetables baked to perfection with cheddar parmesan cheeses for a delicious side dish or vegetarian main dish.

Prep Time10

Cook Time46

Course: Rice

Cuisine: American

Keyword: cheesy, Dorothy Lynch, Dorothy Lynch Salad Dressing & Condiment, rice, vegetables

Servings: servings

Calories: 301kcal

Equipment

Ingredients

1 cup long grain white rice
2 cups water
2 Tablespoons butter divided
1 small onion chopped about ⅔ cup
2 cloves garlic minced
1 teaspoon dry basil
1 12 ounce package frozen mixed vegetables
1 cup Dorothy Lynch
1 ½ cup mild cheddar cheese shredded
1 Tablespoon fresh parsley
Salt and pepper to taste
½ cup Parmesan cheese shredded

Instructions

Preheat oven to 350 degrees F. Spray an 11x7 casserole dish with nonstick cooking spray. Set aside.
In a saucepan over medium-high heat, bring rice, water, and Tablespoon of butter to a boil. Cook rice according to the package instructions.
In another pan, melt butter. Add in garlic, onion, and basil, and cook for about 5 minutes. Add in the frozen vegetables and cook for another 5 minutes.
Add the rice to the vegetables, Stir in Dorothy Lynch and Cheddar Cheese. Pour into the prepared 11x7 casserole dish. Sprinkle with Parmesan cheese.
Cover and bake for 25 minutes, remove the cover and bake for 5 minutes more. Serve hot.

Notes

Leftovers of this rice casserole will keep in an airtight container in the fridge for 3-4 days. Alternatively, you can freeze the leftovers for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or the oven.

Nutrition