Cheesy Vegetable and Rice Casserole

You can customize the ingredients of the vegetable casserole to suit your taste by adding ground meat or hard cheese and experimenting with different vegetable combinations. For example, you might include peas, cauliflower or Savoy cabbage, and parsley. We’ll be baking the vegetable casserole in the oven—a tried-and-true method that simplifies the process and frees up time from kitchen duties.

Ingredients: vegetable mix – 300 g; parsley – 4 sprigs; rice – 75 g; sour cream – 100 g; hard cheese – 50 g; egg – 1; flour – 15 g; oil – 1 tsp; butter – 10 g; breadcrumbs – ½ tbsp; salt and ground red pepper – to taste.

Preparation

Place the pre-cooked vegetables and rice in a greased heatproof dish. Beat together the egg, sour cream, two-thirds of the grated cheese, oil, flour, salt, and ground red pepper, then pour this mixture over the vegetables and rice. Top with chopped parsley, the remaining grated cheese mixed with breadcrumbs, drizzle with melted butter, and bake in the oven at 180°C.

Tip

Make sure you cut the vegetables into uniform pieces so all the ingredients cook evenly: either large or small, depending on the texture you want. If you prefer firmer vegetables instead of soft ones, cut them into larger pieces and skip the pre-cooking step.

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