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Dorothy's Cheesy Vegetable Rice Bake
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.
Servings: 6 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
Serving: 6 | Calories: 301kcal | Carbohydrates: 27g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 355mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 320mg | Iron: 1mg