Vegetable Rice Casserole is easy to make
5 from 13 votes

Vegetable Rice Casserole

This easy-to-make is perfect for busy nights. It’s a delicious family-pleasing casserole that even picky eaters will love. And it’s easy on the cook, making it a perfect weeknight meal.
Course Main Course
Cuisine American
Keyword casserole, rice
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 125 kcal
Author Debi


  • 6 ounce package rice pilaf mix
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 can (18.5 ounce) Progresso Traditional Beef & Vegetable Soup
  • ½ cup sour cream
  • 1 cup frozen green peas and diced carrots
  • 1 cup frozen chopped broccoli
  • ½ teaspoon dried rosemary leaves
  • ½ teaspoon garlic powder
  • ½ cup finely shredded fresh Parmesan cheese
  • chopped green onion for garnish


  1. Prepare rice mix according to package directions.
  2. Preheat the oven to 350° F.
  3. In a large skillet over medium, heat olive oil, and add onion once oil is hot. Cook onion until tender. Stir in soup, sour cream, peas and carrots, broccoli, rosemary, and garlic. Mix well and remove from heat.
  4. Place mixture in a large casserole dish that’s been sprayed with non-stick cooking spray. Sprinkle Parmesan cheese over the top, and bake, covered, 20 minutes. Remove the cover, and continue cooking 10 minutes or until heated through and bubbling.
  5. Serve hot, garnished with chopped green onions.

Recipe Notes

Makes 6 servings

Nutrition Facts
Vegetable Rice Casserole
Amount Per Serving
Calories 125 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 155mg7%
Potassium 168mg5%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
Vitamin A 465IU9%
Vitamin C 24.8mg30%
Calcium 137mg14%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.