Slow Cooker Veggie and Rice Casserole
A hearty, comforting, and vegetarian casserole made with rice, seasonal vegetables, herbs, and a light tomato-cream sauce. Perfect for slow-cooking while you focus on other tasks — healthy, cozy, and Mediterranean-inspired.
Prep: 10 minutes
Cook: 3–4 hours on low (or 1.5–2 hours on high)
Total: 3–4 hours
Servings:3–4
Ingredients
For the Casserole
1 cup long-grain rice or basmati rice, rinsed
2 cups vegetable broth or water
1 small onion, diced
2 cloves garlic, minced
1 medium zucchini, diced
1 red bell pepper, diced
1 cup chopped broccoli or cauliflower
1 cup cherry tomatoes, halved
1 carrot, diced
1 tbsp olive oil
1 tsp dried oregano
½ tsp dried thyme
Salt & black pepper to taste
¼ tsp chili flakes
For the Sauce
1 cup tomato passata or crushed tomatoes
½ cup Greek yogurt or cream
½ tsp paprika
Salt & pepper to taste
Optional Toppings
¼ cup crumbled feta
2 tbsp grated Parmesan
Fresh parsley or basil for garnish
Instructions
1. Prep the Slow Cooker
Grease the slow cooker lightly with olive oil.
Add rice, vegetable broth, onion, garlic, zucchini, bell pepper, carrot, and broccoli.
Season with oregano, thyme, salt, pepper, and optional chili flakes.
2. Prepare the Sauce
In a small bowl, mix tomato passata with Greek yogurt or cream, paprika, salt, and pepper.
Pour over the vegetables and rice in the slow cooker.
3. Cook
Cover and cook:
Low: 3–4 hours
High: 1.5–2 hours
Rice should be tender and liquid mostly absorbed.
4. Finish & Serve
Gently fluff the casserole with a fork.
Sprinkle with crumbled feta, Parmesan, and fresh herbs.
Serve warm as a main or side dish.
Tips
Swap rice with quinoa or farro for more protein and fiber.
Add chickpeas for extra protein and heartiness.
For a cheesy version, stir in shredded mozzarella before serving.
Use seasonal vegetables — bell peppers, zucchini, carrots, mushrooms, or spinach.
Frequently Asked Questions
Q: Can I make this vegan?
Yes — skip Greek yogurt or use a plant-based cream. Use vegan cheese if desired.
Q: Can I use frozen vegetables?
Yes — reduce cook time slightly and check doneness.
Q: Can I make it spicy?
Yes — add chili flakes, smoked paprika, or a pinch of cayenne.
Nutritional Information
Calories: 320–350
Protein: 10–12g
Carbs: 50g
Fat: 10–12g
Fiber: 6–7g