Why You’ll Love This Recipe
This casserole is a great way to enjoy a satisfying, veggie-packed dish that doesn’t feel heavy. The combination of creamy sauce and fluffy rice creates a comforting texture, while the green ingredients add freshness and color. It’s easy to prepare, customizable with different vegetables or proteins, and ideal for making ahead. Whether served as a side or a main course, it’s always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked white rice
broccoli florets, chopped
spinach, chopped
green bell pepper, diced
onion, diced
garlic, minced
cream of mushroom or cream of chicken soup
sour cream
shredded cheddar cheese
olive oil or butter
salt
black pepper
optional: cooked chicken or turkey for added protein
Directions
Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
Heat olive oil or butter in a skillet over medium heat. Add onion and cook until softened, then stir in garlic and cook briefly.
Add the chopped broccoli and green bell pepper, cooking for a few minutes until slightly tender. Stir in the spinach and cook until wilted.
In a large bowl, combine the cooked rice, sautéed vegetables, cream soup, sour cream, and half of the shredded cheese. Mix well and season with salt and pepper.
Transfer the mixture into the prepared baking dish and spread evenly.
Sprinkle the remaining cheese over the top.
Bake for 20–25 minutes, or until the casserole is hot and bubbly and the cheese is melted.
Let it cool slightly before serving.
Servings and timing
Servings: 6 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
Use brown rice or wild rice for a nuttier flavor and added nutrition.
Add cooked chicken, turkey, or ham to make it a complete meal.
Swap broccoli for green beans, peas, or zucchini.
Use a different cheese like mozzarella, Monterey Jack, or a blend.
Make it lighter by using Greek yogurt instead of sour cream.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. Add a splash of milk if it seems dry.
This casserole can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables work well. Just thaw and drain them before using.
Can I make this casserole ahead of time?
Yes, assemble it ahead and refrigerate, then bake when ready.
What type of rice is best?
White rice is most common, but brown or wild rice can also be used.
Can I make it vegetarian?
Yes, use cream of mushroom soup and skip any meat additions.
How do I keep the casserole from drying out?
Make sure there’s enough sauce and cover it when reheating if needed.
Can I add more cheese?
Absolutely, you can increase the cheese for a richer flavor.
Is this dish freezer-friendly?
Yes, it freezes well when stored properly.
Can I use fresh spinach?
Yes, fresh spinach works great—just cook it down before mixing.
What can I serve with this casserole?
It pairs well with a simple salad or roasted vegetables.
Can I double the recipe?
Yes, just use a larger baking dish and adjust cooking time slightly.
Conclusion
Green Rice Casserole is a creamy, comforting dish that combines simple ingredients into a flavorful and satisfying meal. Whether you serve it as a side or a main course, it’s an easy recipe that brings warmth and versatility to your table.
PrintGreen Rice Casserole
A creamy and comforting green rice casserole loaded with tender vegetables, fluffy rice, and melted cheese. This versatile dish is perfect as a hearty side or satisfying main.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups cooked white rice
- 2 cups broccoli florets, chopped
- 1 cup spinach, chopped
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1 tbsp olive oil or butter
- Salt, to taste
- Black pepper, to taste
- 1 cup cooked chicken or turkey (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil or butter in a skillet over medium heat. Add onion and cook until softened, then add garlic and cook briefly.
- Add broccoli and green bell pepper, cooking for a few minutes until slightly tender. Stir in spinach and cook until wilted.
- In a large bowl, combine cooked rice, sautéed vegetables, cream soup, sour cream, half of the cheese, and optional cooked chicken or turkey. Mix well and season with salt and pepper.
- Transfer mixture to the prepared baking dish and spread evenly.
- Sprinkle remaining cheese over the top.
- Bake for 20–25 minutes until hot, bubbly, and cheese is melted.
- Let cool slightly before serving.
Notes
- Use brown or wild rice for added nutrition and flavor.
- Swap vegetables like green beans, peas, or zucchini as desired.
- Substitute Greek yogurt for sour cream for a lighter option.
- Try different cheeses like mozzarella or Monterey Jack.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Add a splash of milk when reheating if the casserole becomes dry.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 35 mg
