Vegetarian Casserole Recipe

Preheat and chop

Preheat oven to 375°F (190°C). Finely chop the onion, mince the garlic, and dice the carrot, red bell pepper, and zucchini. Slice the mushrooms and roughly chop the spinach if large.

In a large skillet or sauté pan, heat 2 tablespoons olive oil over medium heat until shimmering.

Add the chopped onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add the minced garlic, diced carrot and red bell pepper; cook 4–5 minutes until the carrot begins to soften.

Stir in the diced zucchini and sliced mushrooms; cook 4–6 minutes until mushrooms release their liquid and vegetables are tender.

Fold in the chopped spinach and cook until wilted, about 2 minutes. Remove pan from heat.

To the cooked vegetables in the skillet (or transfer to a large mixing bowl), add 2 tablespoons tomato paste and stir to coat; cook 1 minute to remove raw tomato flavor.

Add 1 cup diced tomatoes (with juices), 1 cup drained white beans, and the uncooked 1 cup rice. Pour in 2 cups vegetable broth and stir to combine all ingredients evenly.

Season the mixture with 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Taste the liquid (it will be hot) and adjust salt and pepper as needed.

Ensure rice is submerged in broth and evenly distributed. Transfer everything into a lightly oiled 9x13-inch (or similar) casserole dish and spread into an even layer.

Cover the casserole dish tightly with foil. Bake in the preheated 375°F (190°C) oven for 35 minutes.

After 35 minutes, remove foil and stir gently to distribute any liquid. If rice still looks firm and liquid is mostly absorbed, re-cover and bake another 10–15 minutes; if rice is tender, proceed to topping step.

If using the optional topping: in a small bowl combine 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and 1/4 cup grated Parmesan. Sprinkle the breadcrumb mixture evenly over the casserole, then top with 1 cup shredded cheddar or mozzarella.

Return uncovered casserole to the oven and bake 8–12 minutes more, until cheese is melted and topping is golden-brown. For a more browned top, broil 1–2 minutes—watch closely to avoid burning.

Remove casserole from oven and let rest 5–10 minutes. Garnish with 2 tablespoons chopped fresh parsley before serving.