Egg and Rice Casserole with Vegetables
ContinentalDinnerDesi eggsMedium
Cooked rice, boiled eggs and mixed vegetables baked with cheese — a filling one-dish dinner that uses up leftover rice.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 4 eggs, boiled and sliced
- 3 cups cooked rice
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 onion, chopped
- 1 cup grated cheese
- 1/2 cup milk
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp mixed herbs
Method
- Preheat the oven to 180°C. Grease a baking dish with butter.
- Fry the onion in butter until soft, then add the mixed vegetables and cook 3 minutes.
- Mix the rice, vegetables, half the cheese and the milk in the dish. Season with salt, pepper and herbs.
- Arrange the egg slices on top and sprinkle the remaining cheese.
- Bake for 20 minutes until hot and golden. Rest 5 minutes and serve.
Nutrition — estimated per serving
Calories (estimate)350 kcal
Protein (estimate)16 g
Fat (estimate)16 g
Carbs (estimate)38 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Day-old rice works best — it stays fluffy and does not turn mushy. Food safety: bake until piping hot all the way through. Allergens: contains egg and milk (cheese, milk, butter). Substitute: use brown rice, or add cooked chicken pieces for a heartier casserole. Nutrition figures are estimates.