Include in Print View:

Rice Casserole

Rice Casserole recipe image
This comforting Rice Casserole is a quick and satisfying weeknight dinner that brings together simple pantry staples and fresh produce. Featuring a base of fluffy cooked rice, this dish is layered with aromatic chopped onions, juicy sliced tomatoes, and a choice of zucchini or yellow squash for added texture. Topped with a light layer of non-fat sour cream or yogurt, it bakes into a warm, cohesive meal that is both light and filling. Perfect for busy evenings, this international-style main dish is easy to customize and serves the whole family well. It is a reliable go-to recipe when you want something hearty yet healthy, utilizing ingredients you likely already have on hand.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 32.5
Dietary: Gluten-free, Vegetarian
Description
This comforting Rice Casserole is a quick and satisfying weeknight dinner that brings together simple pantry staples and fresh produce. Featuring a base of fluffy cooked rice, this dish is layered with aromatic chopped onions, juicy sliced tomatoes, and a choice of zucchini or yellow squash for added texture. Topped with a light layer of non-fat sour cream or yogurt, it bakes into a warm, cohesive meal that is both light and filling. Perfect for busy evenings, this international-style main dish is easy to customize and serves the whole family well. It is a reliable go-to recipe when you want something hearty yet healthy, utilizing ingredients you likely already have on hand.
Ingredients
  • 3 cups cooked rice
  • 1 medium onion, chopped
  • 2 large tomatoes, sliced
  • 1 medium zucchini or yellow squash, sliced (optional)
  • 1 cups non-fat sour cream or plain yogurt
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC).
  2. 2
    Spread the cooked rice evenly on the bottom of a 9x12-inch baking dish.
  3. 3
    Sprinkle the chopped onion evenly over the rice layer.
  4. 4
    Arrange the sliced tomatoes in an even layer over the onions.
  5. 5
    If using, add a layer of sliced zucchini or yellow squash on top of the tomatoes.
  6. 6
    Spread the non-fat sour cream or yogurt evenly over the vegetable layers.
  7. 7
    Bake uncovered for 30 minutes, or until the top is set and the vegetables are tender.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 32.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Allow the casserole to cool completely before covering and refrigerating. It will keep for up to 3 days. Reheat in the microwave or oven.

Substitutions: You can use leftover cooked rice for this recipe. For a dairy-free option, ensure the sour cream/yogurt substitute is plant-based.

Variations: Add cooked beans, corn, or black olives for extra protein and flavor. Season with salt, pepper, or dried herbs like oregano or basil before baking.

Tip: If your tomatoes are very juicy, you may want to pat them dry slightly to prevent the casserole from becoming too watery.

Keywords: rice, casserole, vegan, easy, weeknight, dinner, tomato, onion, squash, zucchini, baked, healthy, comfort food, layered, simple, vegetarian, main course, family meal, quick, budget friendly
Read it online: https://www.chefs-mate.com/recipe/rice-casserole-7/