Eat Your Veggies Casserole - Dump and Go Dinner
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!
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
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?
- Mix all ingredients together.
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix all ingredients together.
- Pour mixture into 8x8 pan.
- 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
18 Comments
Join the discussionHas anyone done this with regular milk and mayo? and is the spinach supposed to be fresh? Thanks~
Yes it’s fresh spinach. And no but I think it would taste just delicious with those.
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?
Hi Jennifer– the rice is the only thing that is precooked and it took me exactly twenty minutes to cook it.
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. 🙂
I’m glad it turned out! I chopped my carrots very small, so that might make a difference, too. Great additions!
Any suggested substitutions for the mayo?
Are you going for dairy free? If not you can try yogurt. If yes you can try coconut milk to get that creaminess.
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!”
Lauren – Yipee for finding a meal with veggies that the kiddos love! Thanks for sharing!
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!
Nancy – Oh the bread crumbs to the top will be a delicious addition!
Do you think instead of regular rice I could use cauliflower rice? This looks delish – thanks!
Yes Jayme I think that you can most definitely use cauliflower rice. Let us know how it turns out!
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!
Morgan – Thanks for catching that! We forgot to list the serving directions. It has now been updated correctly.
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!
I’m sorry to hear it didn’t turn out for you, Kim. 🙁