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brown rice casserole on a white plate with fork; bake dish in the back ground

Vegetarian Rice Casserole

Vegetarian Rice Casserole is an elegant, make-ahead casserole with brown rice, mushrooms, carrot, green onion, parmesan cheese, and a touch of white wine. This creamy brown rice casserole recipe is perfect for a potluck or special occasion dinner and has phenomenally delicious flavor to complement any meal.
3 from 1 vote
Prep Time 45 mins
Cook Time 1 hr
Refrigeration 8 hrs
Total Time 9 hrs 45 mins
Course Side Dish
Cuisine American
Servings 8 people
Calories 396 kcal


  • 5 Tbsp extra virgin olive oil divided
  • 1 cup diced carrots (~2 medium) small dice
  • 2 cups uncooked brown rice
  • 4 ½ cups vegetable stock
  • ½ cup dry white wine
  • 1 ½ tsp kosher salt
  • ¼ tsp fresh cracked pepper
  • ½ cup chopped fresh parsley
  • 1 (8 oz) pkg fresh mushrooms sliced
  • 1 bunch green onions (white and light green parts only) chopped
  • 2 cloves garlic minced
  • 1 cup freshly grated parmesan cheese
  • 2 large eggs lightly beaten
  • 1 cup half-and-half
  • tsp ground nutmeg


Cook the brown rice

  • Heat 2 tablespoons olive oil in a heavy-bottomed pot. Add the carrot and sauté 3 minutes until carrot is just golden. Add the rice and cook 1 minute.
  • Add the stock and wine to the rice and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes or until the liquid is absorbed and rice is tender.
  • Remove from the heat and add the salt, pepper, and parsley. Taste for seasoning, especially salt, and add more if desired.

Brown the mushrooms

  • While the rice is cooking, heat the remaining 3 tablespoons olive oil in a skillet over high heat. Add the mushrooms and sauté until nicely browned.
  • Add the green onion and garlic, and cook 1 minute until onion is softened and garlic is fragrant. Remove from the heat. Season with a pinch each kosher salt and cracked pepper.

Assemble the casserole

  • Layer half of rice mixture in a greased 13x9 baking dish. Spoon mushroom-onion mixture over the rice, and top with ½ cup parmesan. Spread the remaining rice on top and top with the remaining ½ cup parmesan.
  • In a bowl, whisk together the eggs, half-and-half, and nutmeg. Pour over the casserole. Cover and refrigerate 8-24 hours.

Cook the casserole

  • Remove the casserole from the refrigerator and let stand 20 minutes to come to room temperature.
  • Heat oven to 350°F. Bake the casserole uncovered at 350°F for 20 minutes or until heated through.


Calories: 396kcal (20%) | Carbohydrates: 43g (14%) | Protein: 10g (20%) | Fat: 18g (28%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 72mg (24%) | Sodium: 678mg (29%) | Potassium: 390mg (11%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin C: 2mg (2%) | Calcium: 1150mg (115%) | Iron: 2mg (11%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword brown rice casserole, vegetarian rice casserole
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