Green Bean Rice Casserole ~
Oven-baked rice with tender green beans, topped with a savory cheese blend.
Serve with Vegan Turkey Roast or Balsamic Tofu and a light spinach salad.
Rice and Green Bean Casserole Recipe
I like this easy-to-make casserole because it combines simple ingredients for a comforting side dish that pairs well with a variety of cuisines. It’s also quick to put together with minimal hands-on time, allowing you to focus on other tasks while it bakes.
The rice cooks directly in the oven and absorbs all the flavors from the broth and green beans as it cooks, creating a flavorful base. Then the addition of cheese brings a savory richness, giving the casserole a creamy texture and depth of flavor.
Ingredients for Green Bean Rice Casserole
- 1 tablespoon butter
- 1/4 cup yellow onion, chopped
- 2 teaspoons garlic, minced
- 1/4 teaspoon ground black pepper
- 3/4 cup long-grain white rice, uncooked
- 2 cups vegan chicken-style broth
- 1/4 pound fresh green beans, trimmed and cut into 1-inch pieces
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, shredded
Ingredient Notes
- Butter – I use plant based butter. Olive oil also works just fine.
- Yellow Onion and Garlic – A classic ingredient combo that adds savory depth to the dish.
- Long Grain White Rice – This rice gives the casserole a tender, light texture. If you’re using brown rice or a wild rice blend, a longer baking time will be needed to cook the rice.
- Chicken-Style Broth – I use a vegan chicken broth. Vegetable broth can be substituted but may require additional seasonings to taste.
- Fresh Green Beans – Fresh green beans add the best flavor and texture. Frozen green beans can work but will need to be thawed first.
- Cheeses – The sharpness of cheddar and Parmesan adds great flavor. For a twist, try a Mexican-style cheese blend.
How to Make Green Bean Rice Casserole
STEP ONE: Prep the Oven. Preheat the oven to 350°F. Spray an 8 x 8-inch baking dish with nonstick cooking spray and set aside.
STEP TWO: Sauté Aromatics. Set a medium saucepan over medium heat and add the butter. When the butter is melted, add the onion and cook for 3 minutes, until softened. Add the garlic and black pepper and continue cooking for an additional 30 seconds.
STEP THREE: Toast the Rice. Add the rice and cook, stirring frequently for 2-3 minutes, until very lightly toasted.
STEP FOUR: Add Broth and Green Beans. Stir in the broth and bring the mixture to a gentle simmer. Add the cut green beans and stir to combine.
STEP FIVE: Assemble the Casserole. Pour the rice and green bean mixture into the prepared baking dish. Cover tightly with aluminum foil.
STEP SIX: Bake. Place the casserole in the preheated oven and bake for 40 minutes, or until the rice is tender and the liquid is mostly absorbed.
STEP SEVEN: Add Cheese. Remove the casserole dish from the oven and remove the foil. Gently fluff the cooked rice with a fork, then sprinkle the cheddar and Parmesan cheeses evenly over the top. Return to the oven and bake, uncovered, for an additional 10 minutes.
STEP EIGHT: Serve. Let the casserole stand for a few minutes, then serve warm.
FAQ
- Can I double this recipe? Yes, double the ingredients and bake in a 9×13-inch dish, adjusting cooking time as needed.
- Can I use frozen green beans? Yes, just thaw and pat them dry before adding.
- Can I add other vegetables? Definitely! Fresh mushrooms, bell peppers, or even chopped zucchini make great additions.
- Can I make this vegan? Yes! Use vegan broth and dairy-free cheeses for an easy vegan-friendly casserole.
Storage
- Leftover Green Bean Rice Casserole can be stored in an airtight container in the refrigerator. Reheat in the oven or microwave.
More Recipes You’ll Love!
- Garlic Green Beans
- Mexican Sour Cream Rice
- Vegan Cream of Mushroom Soup Substitute
- Cream of Chicken Soup Substitute
- Green Bean Potato Casserole
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Green Bean Rice Casserole
Ingredients
- 1 tablespoon butter
- 1/4 cup yellow onion chopped
- 2 teaspoons garlic minced
- 1/4 teaspoon ground black pepper
- 3/4 cup long-grain white rice uncooked
- 2 cups vegan chicken-style broth
- 1/4 pound fresh green beans trimmed and cut into 1-inch pieces
- 1/2 cup sharp cheddar cheese shredded
- 1/4 cup Parmesan cheese shredded
Instructions
- Preheat the oven to 350°F. Spray an 8 x 8-inch baking dish with nonstick cooking spray and set aside.
- Set a medium saucepan over medium heat and add the butter. When the butter is melted, add the onion and cook for 3 minutes, until softened. Add the garlic and black pepper and continue cooking for an additional 30 seconds.
- Add the rice and cook, stirring frequently for 2-3 minutes, until very lightly toasted.
- Stir in the broth and bring the mixture to a gentle simmer. Add the cut green beans and stir to combine.
- Pour the rice and green bean mixture into the prepared baking dish. Cover tightly with aluminum foil.
- Place the casserole in the preheated oven and bake for 40 minutes, or until the rice is tender and the liquid is mostly absorbed.
- Remove the casserole dish from the oven and remove the foil. Gently fluff the cooked rice with a fork then sprinkle the cheddar and Parmesan cheeses evenly over the top. Return to the oven and bake, uncovered, for an additional 10 minutes.
- Let the casserole stand for a few minutes, then serve warm.
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