Description
This Sweet Potato Brown Rice Casserole is a hearty and comforting dish that combines roasted sweet potatoes, sautéed mushrooms and garlic, spinach, and three types of cheese with cooked brown rice. Topped with melted mozzarella, it’s perfect as a nutritious vegetarian main or side dish, offering a satisfying blend of flavors and textures.
Ingredients
Scale
Vegetables & Herbs
- 1 large sweet potato (diced)
- 8 oz mushrooms (sliced)
- 8 cloves garlic (minced)
- 10 oz frozen spinach
- 1/4 cup fresh chopped parsley
Grains & Dairy
- 5 cups cooked brown rice
- 1 cup plain nonfat Greek yogurt
- 1 1/2 cups freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Oils & Seasonings
- 1/8 cup olive oil (for roasting sweet potatoes)
- 1 teaspoon olive oil (for sautéing mushrooms and garlic)
- Salt and pepper (about 1 teaspoon salt plus to taste, 1/4 teaspoon pepper)
- 1/4 teaspoon onion powder
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Dice the sweet potato into bite-sized pieces and toss them with 1/8 cup olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon onion powder to evenly coat.
- Roast Sweet Potatoes: Spread the diced sweet potatoes in a single layer on a baking sheet. Roast in the oven at 425°F for 15 minutes, then stir to promote even cooking.
- Finish Roasting: Continue roasting the sweet potatoes for an additional 10 to 15 minutes until they are fork-tender and slightly caramelized.
- Cook Brown Rice: While the sweet potatoes roast, cook 5 cups of brown rice following the package instructions. Using a rice cooker can simplify this step.
- Sauté Mushrooms and Garlic: Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the sliced mushrooms and minced garlic and cook for about 10 minutes, until mushrooms release their liquid and begin to reduce in size.
- Add Spinach: Add the frozen spinach to the skillet with mushrooms, cover with a lid, and cook until the spinach is thawed and broken apart, mixing well.
- Combine Ingredients: In a large mixing bowl, combine the cooked brown rice, roasted sweet potatoes, sautéed mushroom and spinach mixture, Greek yogurt, chopped parsley, cheddar cheese, and Parmesan cheese. Season with salt to taste (approximately 1 teaspoon added).
- Transfer to Casserole Dish: Pour the mixture into a 13×9 inch casserole dish, spreading it evenly.
- Add Mozzarella Topping: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole mixture.
- Bake: Bake the casserole in a 400°F (205°C) oven for 20 to 25 minutes, or until the cheese is bubbly and beginning to brown.
Notes
- Use cooked brown rice prepared ahead of time or store-bought to save time.
- Ensure sweet potatoes are cut into similar sizes to achieve even roasting.
- You can substitute frozen spinach with fresh spinach; adjust cooking time accordingly to wilt it properly.
- For a creamier texture, use full-fat Greek yogurt instead of nonfat.
- Adjust salt and seasoning according to your taste preference and dietary needs.
- This casserole can be prepared in advance and reheated; cover with foil during reheating to avoid drying.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: sweet potato casserole, brown rice casserole, vegetarian casserole, cheesy casserole, healthy casserole, comfort food, roasted sweet potatoes, spinach casserole
