From the Cook
From the Cook
From the Cook
1/4
Veggie Casserole
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Instructions
1
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Preheat oven the 350 degrees.
2
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Heat the butter in a sauté pan over medium heat and cook the onions for 3-5 minutes or until soft.
3
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In a bowl, whisk the eggs and milk until combined.
4
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Add the onion, broccoli, corn, rice and cheese and stir to combine.
5
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Grease in a casserole dish and pour in the mixture (I used a 9 x 9 inch pan).
6
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Bake for 30-40 minutes, depending on the size of your casserole dish.
7
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Serve.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Rice First 🍚Toast the brown rice in butter for 2-3 minutes before adding liquid to develop a nutty flavor and prevent mushiness in the final casserole.
- Pre-Cook Your Rice 🥣Cook the brown rice until just al dente (slightly firm) before mixing into the casserole, as it will continue cooking in the oven and won't turn to mush.
- Tempering Eggs Prevents Scrambling 🥚Whisk eggs with milk and slowly add spoonfuls of warm casserole mixture to them while stirring, then fold into the dish to avoid cooked egg curds.
- Layer Your Cheese Strategically 🧀Reserve half your cheddar for the top layer so it melts into a golden crust, while mixing the rest into the filling for integrated flavor throughout.
- Let It Rest Before Serving ⏱️Allow the casserole to rest for 5-10 minutes after removing from the oven so the egg custard sets properly and slices cleanly for serving.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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