Vegetable and Rice Casserole

Baked vegetables with rice. This recipe is from FoodFood TV channel

New Update
Vegetable and Rice Casserole
Main Ingredients Sweet corn, Rice
Cuisine Fusion
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Vegetable and Rice Casserole

  • 1 tin Sweet corn
  • 2 bunches Rice blanched and chopped
  • 1 medium Red capsicum
  • 1 medium Green capsicum
  • 1/2 cup Cooked rice
  • 3 tablespoons Butter
  • 1 tablespoon Extra virgin olive oil
  • 1 medium Onion
  • to taste Salt
  • 1 teaspoon Black pepper powder
  • 2 tablespoons Refined flour (maida)
  • 2 cups Milk
  • 1 cup Grated cheese
  • 1 tablespoon Mustard paste


  1. Preheat oven to 180°C. Heat 1 tbsp butter in a non stick pan. Add 1 tbsp olive oil and let the butter melt.Drain the sweet corn and rinse in fresh water.
  2. Slice an onion and add to the pan and sauté till soft. Add corn and spinach and mix. Transfer into an baking dish. Sprinkle salt and ½ tsp pepper powder.
  3. Heat the remaining butter in the non stick pan. Spread rice over the vegetables in the baking dish.Add refined flour to the pan and sauté for 1-2 minutes. Add milk gradually, stirring continuously, ensuring there are no lumps.
  4. Cook till the sauce thickens. Add ½ cup cheese and stir.
  5. Cut red and green capsicums (peppers) into small cubes. Sprinkle salt over the capsicums. Add mustard paste to the sauce and mix. Pour the sauce over the rice in the baking dish and spread it all over.
  6. Sprinkle half the capsicums and top it with remaining cheese and sprinkle the remaining capsicums. Drizzle some extra virgin olive oil on top. Bake in the preheated oven for 20-25 minutes. Serve hot.