Cheesy Vegetable and Brown Rice Casserole is here for all your side dish needs! This creamy, cheesy combination of rice and vegetables is a surefire way of getting kids to eat their veggies and is also just a marvelous delight to enjoy alongside your main dish.

Casserole season! How many have you made so far?

With the holiday season upon us and a chill in the air, I’ve been getting a lot of use out of my casserole dish.

Whether I’m making a full meal or a side dish, I find casseroles to be so convenient, and they are virtually impossible to mess up.

#JustAddCheese

…Or bacon.

…Even better: both.

My Creamy Cauliflower Casserole, Creamy Brussel Sprout Casserole, and Healthy Green Bean Casserole that I whipped up last holiday season were a huge hit with my friends and family as well as my readers.

What I love about this cheesy vegetable and brown rice casserole is it combines two things I eat at virtually every meal – rice and veggies – and ties it all together with creamy deliciousness.

Plus, it’s made in bulk which makes meal prepping for me an absolute cinch.

Whether you’re looking for a side dish to share with guests during the fall and winter months (hello, holidays!), or simple make-ahead recipes to incorporate into your weekly meal plan, this casserole has your back!

This side dish is incredibly versatile in the sense that you can change up the vegetables, cheese, and rice selection to your heart’s delight. Select your favorite vegetables, mix up the cheese to make it extra fancy, throw in some bacon, sun-dried tomatoes, olives, and/or artichoke hearts to give it a Mediterranean vibe…you name it!

Let’s chat about the ingredients.

Ingredients for Cheesy Vegetable and Brown Rice Casserole:

Brown Rice: The starch and complex carb that makes this casserole so inviting. I use one cup of uncooked brown rice, which makes about 3 cups of cooked brown rice. You can swap the brown for white or wild rice if you’d like. You can also cook the rice several days in advance if you want to make this recipe in parts.

Vegetables: Onion, garlic, broccoli, carrots, and peas. I love this combination of vegetables because they not only individually add their own unique flavor, but they are also very hearty which is ideal for a casserole like this. Feel free to incorporate your favorite hearty vegetables, such as cauliflower, celery, corn, bell pepper, butternut squash, sweet potato, turnips, etc.

Can you use frozen vegetables? Absolutely! Simply choose your favorite combination of frozen veggies and you’ll be off and running.

Sauce: Coconut milk, all-purpose flour, cider vinegar. This combination makes for a rich and creamy sauce with a nice tang, similar to a cream-based sauce. The reason I use coconut milk is because fresh dairy messes with my digestion, but cheese works just fine. Many people are in the same boat as I, so I use this trick a lot in casseroles.

Cheese: Parmesan cheese + colby jack cheese are what give this side dish its creamy appeal and richness. The parmesan gets mixed into the casserole and the colby jack gets sprinkled on top. Switch up the cheese selection based on what you love!

How to Make Cheesy Vegetable and Brown Rice Casserole:

Cook the brown rice according to package instructions. Note: if you have broth on hand, cooking the brown rice in broth instead of water will give it a nice flavor. Set aside until ready to use.

Preheat the oven to 400 degrees Fahrenheit.

Add the avocado oil to a large skillet or pot and heat to medium-high. Add the onion and sauté, stirring occasionally, until the onion begins to turn translucent, about 5 to 8 minutes.

Stir in the carrots, cover, and cook for 3 minutes, stirring occasionally, or until carrots begin to soften. Add the garlic and broccoli. Cover and cook for 5 to 8 minutes or until the broccoli is soft but still slightly al dente.

Add the coconut milk, flour, cider vinegar, and sea salt, stir well and bring to a full boil. Stir in the frozen peas and cook until the sauce has thickened, about 2 minutes. Stir in the parmesan cheese. Until combined.