Vegetable & Rice Casserole

Casseroles, Grains, Side Dishes, Vegetable


8 med tomatoes

1 large onion

1 large bell pepper

4 carrots

1 large sweet potato peeled

14 tiny purple potatoes

8 ounces shitake mushrooms sliced

handful fresh baby spinach

3 cups cooked brown rice

1 1/4 cups hot water

1 tablespoon broth granules beef or chicken

2 tablespoons cider vinegar

1 teaspoon hot sauce (Cholula) or any other brand

2 cups grated cheese any kind or mixture

Other possible vegetables:

broccoli florets


green beans






red or yellow bell peppers

almost any other veggies


Amounts listed are as prepared for Wyoming Gourmet Club dinner, April 2011.


Cut all veggies into approximately same sized pieces/chunks.
Spray large shallow casserole dish with Pam.
Spread a layer of tomatoes in the bottom. Layer about half of each of the other veggies over the tomatoes. Spread the cooked rice over all & continue to layer the veggies, with tomatoes on the top.

Combine hot water with hot sauce, broth granules & vinegar. Pour evenly over the veggies. Cover with foil. Bake at 350 for 90 minutes. Remove foil & top with grated cheese Return to oven to melt cheese.


Shelly Carey, Owner, Hunter Peak Ranch:

I use this recipe as a process. It is not an exact science. You can use what you have. This recipe originally came from Pat Wolfe. Her daughter was married here on the property and this was one of the dishes requested. It has become a ranch favorite. It is so versatile; makes an excellent side dish to meals featuring any meat, and, it plays well for vegetarians. Use your imagination on this one and you will come up with your own favorite.