Cheesy Brown Rice and Greens Casserole
Updated Feb 17, 2022, Published Nov 28, 2015
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Cheesy Brown Rice and Greens Casserole is a delicious, hearty, vegetarian casserole that’s also super flexible! Use any kind of grain such as quinoa, barley or lentils and any type of leafy green.
Cheesy Brown Rice and Greens Casserole is super-flexible. I used brown rice here, but you can use any grain you’d like such as barley, lentils or quinoa and any greens that you’d like. I used kale, bok choy and baby spinach here. Love me some greens no matter what they are!
You could also add leftover turkey or chicken, too!
Tips for cooking brown rice:
Here’s the easiest way I have found to cook brown rice (and I’ve cooked a ton of brown rice in my time):
- Get a saucepan of water boiling
- Add some salt then add the brown rice.
- Let it boil away uncovered!
- Check it after about 20 minutes and if it’s done the way you like it, then drain in a sieve. If not, let it keep boiling. Some brands can take longer to cook than others.
- Add water as necessary to keep it cooking in plenty of water.
Yes, that’s right–no measuring, no timing, no possible burning the rice on the bottom–just boil it like pasta and keep it moving.
- As with pasta, if brown rice is cooked in a small amount of water it gets gummy and sticky. Basically, it has cooked in its own starch. With this method, you will have beautiful, fluffy brown rice each and every time!
- Because the “pasta method” for brown rice is so easy and fool-proof, I always cook extra brown rice so I have it on hand for a casserole or a side dish–it freezes beautifully.
The texture of Cheesy Brown Rice and Greens Casserole is slightly different from most casseroles you may be used to. There’s no creamy “binder,” which in the South often involves a can of cream of mushroom soup, sour cream or mayonnaise. It’s just eggs and cheese for a delightfully chewy, crunchy texture.
A slightly spicy homemade tomato soup is perfect on the side!
More great vegetarian casseroles you’ll love!
- Black Bean and Yellow Squash Enchilada Casserole
- Zucchini, Yellow Squash and Quinoa Casserole
- Healthier Turkish Eggplant Casserole
- Southwestern Squash, Corn and Poblano Casserole
- Summer Vegetable Parmigiana
- Brown Rice Cheddar Kale Casserole
- Zucchini Corn Casserole
- Brown Rice and Summer Vegetable Casserole with Feta and Black Olives
Cheesy Brown Rice and Greens Casserole
Ingredients
- 2 tablespoons olive oil, plus more for pan
- 1/2 medium onion, finely chopped
- 8 heads baby bok choy, sliced into 1/2-inch pieces
- 1 bunch kale, stems removed, coarsely chopped
- 1 bag (10-ounce) baby spinach
- 4 cloves garlic, minced
- 3 cups cooked brown rice, or barley, lentils or quinoa or a combination
- Salt and freshly ground black pepper, to taste
- 3 large eggs, beaten
- 2 cups shredded Swiss cheese
Instructions
- Preheat oven to 375 degrees. Oil a 13 x 9-inch baking pan.
- Heat olive oil over medium-high heat in a large skillet or saute pan. Add onion and cook until softened, approximately 5 to 7 minutes.
- Add the bok choy and kale in batches; cook each batch until wilted. Stir in garlic. Transfer to a large bowl. Add spinach to wilt slightly.
- Stir in cooked brown rice. Season to taste with salt and black pepper.
- Stir in eggs and cheese.
- Transfer to prepared baking pan. Cover with aluminum foil.
- Bake 35 to 40 minutes. Remove foil and continue baking until cheese and top is lightly browned.
Notes
- Can be made 2 days ahead and refrigerated.
- Cut into pieces and wrap loosely in aluminum foil.
- Reheat at 350 degrees until heated through.
- Cut into pieces as desired. Place in airtight containers.
- Thaw in the refrigerator, then reheat in a 350-degree oven until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I made this with the beer turkey meatballs and it was a hit. I will definitely be making it again. Yummo! Ty
Thanks so very much and glad you all enjoyed!
I have just found your blog after searching for a grain casserole. What an inspiring blog! We have just eaten your grains and greens casserole it was delicious. I used brown rice, barley and green lentils I also chopped a bunch of fresh sage in there and added some sliced tomatoes on the top and served it with a dish of roasted veg. It looked fantastic too and my all-male family didn’t complain that it was meatless
I really love the combination of meat and vegetarian dishes that you have on your blog. I shall be working my way through your recipes. Thank you for sharing !!
I made it with a little blended tofu instead of eggs and plant-based cheese shreds. No cholesterol or cruelty involved, but really delicious!! Thanks!!
Hi, Eric, Sounds GREAT and great vegan solutions! Thanks so much and glad you enjoyed!
I came across this recipe after I saw it on vegetarian recipes. I am not a fond of that website because it is full of ads and pop ups, and frankly it is a pain to find the actual link to the recipe they are promoting, but let me tell you folks, am I glad I weeded through that clinky website to find this AMAZING recipe!
I am not a vegetarian but am trying to eat more vegetable inspired recipes, and this really and truly is the BEST recipe I have ever made, EVER! It is not only delish but also very easy tp put together with little fuss for those with busy schedules. And you are putting together something that is loaded with nutrients and not all the bad for you stuff.
Thank you for this wonderful recipe, it is quite spectacular, you should win an award, I am so serious…it is that good!
Thank you!
Hi, Jen, Thank you so much and I’ll take that award….LOL! I don’t know which website you’re talking about; Bloggers’ recipes can show up in all sorts of places. Thank you again and please stay in touch!
Carol I absolutely love your greens and grains casserole! It has all the comfort of a great casserole and none of the guilt – a perfect healthy vegetarian meal.