Back
Recipes / Dinner

Eat Your Veggies Casserole - Dump and Go Dinner

Plan This Recipe Print

Eat Your Veggies Casserole - Dump and Go Dinner

Regan
The Cook
4 Servings
9 Ingredients
18 Comments

If you are looking for a veggie-filled, easy, and delicious vegan dinner try this Eat Your Veggies Casserole!

Read More
4 Servings
9 Ingredients
18 Comments

Ingredients

  • 2 cups cook White Rice, Long-Grain
  • 1 cup Mayonnaise, Vegan
  • ½ cups Rice Milk
  • 1 cup cook Spinach
  • 1 cup dice Carrot
  • 1 cup dice Broccoli
  • ⅛ teaspoons Garlic Salt
  • ⅛ teaspoons Black Pepper
  • ⅛ teaspoons Paprika

Containers

  • 1 8x8 Baking Pan

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix all ingredients together.
  2. 9460452 Upgrade to a paid membership 25392 to unlock all instructions 49797

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 1942746 Upgrade to a paid membership 86775 to unlock all instructions 91256

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix all ingredients together.
  2. Pour mixture into 8x8 pan.
  3. Bake at 400 degrees for 20 minutes.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
604
Total Fat
41g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
0mg
Sodium
512mg
Total Carbohydrates
50g
Fiber
4g
Sugar
3g
Protein
7g
WW Freestyle
18

Categories

plant-based, shellfish-free, fish-free, gluten-free-dairy-free, gluten-free, dairy-free, vegetarian, vegan, winter, spring, summer, fall, egg-free

Categories

plant-based, shellfish-free, fish-free, gluten-free-dairy-free, gluten-free, dairy-free, vegetarian, vegan, winter, spring, summer, fall, egg-free

18 Comments

Join the discussion

  2. I’m cooking this tonight. You just say 20 minutes or until heated through. Is this pre-cooked and then “heated through”? How long would you recommend to cook this from cold (not frozen) to cooked?

    Reply

      1. Ok. I just wondered if the veggies were pre-cooked. I baked my dish for about 40 minutes and it turned out fine, but the carrots were a little crunchy still. If I do it again, I will cook it for 40 minutes. Thanks for the yummy recipe, btw! I put carrots, zucchini, spinach and a little bit of broccoli in mine. 🙂

        Reply

        1. I’m glad it turned out! I chopped my carrots very small, so that might make a difference, too. Great additions!

  4. LOVE this. Made it twice this week and my 21 mo gobbles it up. I use quinoa instead of rice, cow’s milk, and regular mayo (go easy on mayo). I also use about 1.5c of each veggie and chop very small. We crumble ritz crackers on top. In the words of my toddler, “Deeyishus!”

    Reply

  5. I’m going to make this Sat for my parents, love casseroles and always looking for a healthy one. Will add crushed crackers or bread crumbs to the top too.Thanks!

    Reply

  7. I’m in the process of making this casserole and plan on freezing it. Once frozen, will it only take 20 minutes to heat through, or do I need to bake the casserole firsthand? Thanks!

    Reply

  8. Mine turned out terrible! I used regular milk and mayo and I froze it so maybe that’s why. It just has a really bad flavor. I tried improving it with bread crumbs and then Parmesan cheese but I’m going to have to toss the whole thing out, no one in my family will eat it!

    Reply