Blondie's Vegetable Rice Casserole

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Blondie Pussycat


I came up with this several years ago, when trying to change things up a little. You know the grind...we as cooks usually keep certain dishes in the rotation, then we are ready for a change. This was LONG before the internet, so I winged it! My family enjoyed it. Depending on the spices and herbs I put in it, depends on what cuisine it goes with. Go ahead and make it your own!


★★★★★ 2 votes

15 Min
40 Min
Stove Top


  • 2 Tbsp
  • 1 c
    sweet yellow onions, chopped or thinly sliced
  • 2 Tbsp
    real butter
  • 1 c
    rice (i use jasmine)
  • 1 c
    thinly sliced celery
  • 1 c
    bell pepper, any color, chopped (red is sweeter)
  • 1 c
    fresh tomatoes, 1" diced~do not remove seeds or pulp
  • 2 c
    any flavor stock or broth
  • 1 Tbsp
    cavender's greek seasoning
  • ·
    s&p to taste



  1. Heat large deep skillet or dutch oven on med-hi heat.

    Pour in EVOO. When shimmery, add onions and saute` till translucent.

    Now stir in butter till melted.
  2. Pour in rice and saute` till dark tan in color.

    Now add celery & bell pepper. Stir well.

    Now gently fold in tomatoes.
  3. Add stock or broth and seasonings.
  4. Now transfer into a 13x9 baking pan that has been sprayed with Pam and has been preheated in a 350* oven. Cover with aluminum foil.

    Return pan to oven and allow to bake for 30 minutes.
  5. Remove foil and return to oven. Allow it to bake for 10-15 minutes , or till liquid has been absorbed.

    Serve as a side for any main dish.


Printable Recipe Card


Course/Dish: Vegetables Rice Sides
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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