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Home » Main course

Savory pumpkin rice casserole

Published: Sep 6, 2022 by Vandana Chauhan. This post may contain affiliate links.

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This savory pumpkin rice casserole is made with leftover rice and a lot of delicious ingredients that create layers of flavors and textures in the dish. It's a great vegetarian recipe for holidays and family dinners.

A portion of baked pumpkin rice casserole served on a black plate.

I feel that family meals become even more enjoyable on colder days. And, what could be better than a delicious warm, comforting casserole for such meals?

Like this cheesy pumpkin rice casserole that is made with leftover rice and a lot of delicious ingredients.

If you are looking for a vegetarian casserole recipe to enjoy this holiday season, this is a must-try recipe.

Jump to:
  • What goes in this savory pumpkin rice casserole?
  • How to make (step-by step-instructions)?
  • Serving tips
  • How to store?
  • Can pumpkin rice casserole be frozen?
  • Reheating tips
  • Recipe tips and tricks
  • Frequently asked questions
  • Other vegetarian casserole recipes
  • More, easy pumpkin recipes
  • Recipe

What goes in this savory pumpkin rice casserole?

To make this pumpkin casserole, you will need the ingredients shown below:

Ingredients for savory pumpkin rice casserole, labelled.

Ingredient notes and substitute suggestions

  • Cooked rice: I have used long grain basmati rice as they are very fragrant. You can use any long or medium-size grain of your choice. Don't pick a variety that's too small or too starchy otherwise the rice may turn mushy in the casserole.
  • Pumpkin: You can use any squash of your choice.
  • Chickpeas: Canned or home cooked both are fine. You can use any other beans or a combination of different beans in this recipe.
  • Spinach: I have used baby spinach but regular spinach or any other leafy green can also be used.
  • Walnuts: Almonds and pine nuts also taste good in this casserole. You can skip nuts if you don't like them in your casseroles but they add a nice texture to the dish.
  • Dried cranberries: Black raisins or other dried fruits and berries can also be used. Rinse them before adding so that they remain moist.
  • Cheese: Use any melting cheese of your choice. You can also mix a few different varieties and then use them.
  • Seasoning: Feel free to use dried herbs and spices of your choice to season this savory pumpkin casserole. I have used ground nutmeg, thyme, black pepper, red chili flakes, and salt.

How to make (step-by step-instructions)?

Collage of images 1 to 4 of savory pumpkin casserole recipe.

Step 1: Heat oil in a large cooking pot. Add chopped garlic and onion. Saute until the onion turns translucent.

Step 2: Add chopped pumpkin and salt.

Step 3: Cook covered until the pumpkin gets cooked. It will take around 10-15 minutes.

Step 4: Once the pumpkin is cooked, add dried thyme, red chili flakes, ground black pepper, and nutmeg.

Collage of images 5 to 8 of savory pumpkin casserole recipe.

Step 5: Saute pumpkin with seasoning for a few seconds.

Steps 6 and 7: Add cranberries, walnuts, cooked rice, chickpeas, spinach, cream, milk, and shredded mozzarella.

Step 8: Mix everything and then switch off the stove.

Collage of images 9 to 12 of savory pumpkin casserole recipe.

Steps 9 and 10: Brush a baking dish with some oil. Evenly spread the pumpkin rice mix on it.

Step 11: Spread shredded cheddar on top.

Step 12: Bake in a preheated oven at 200°C (400°F) for around 25 minutes or until the cheese layer gets golden patches on it.

Your satisfying vegetarian pumpkin rice casserole is ready to be enjoyed.

Close up shot of pumpkin rice casserole with vegetables.

Serving tips

Serve this pumpkin casserole warm or hot. With so many different ingredients used in it, it's a complete meal in itself.

If you want, you can serve it with a nice salad, sauteed or roasted vegetables, or any toasted bread of your choice.

How to store?

To store the leftover, transfer to an airtight container and refrigerate for 2-3 days.

Can pumpkin rice casserole be frozen?

Yes, baked pumpkin rice casserole can be frozen. To freeze, wrap the baking dish with plastic wrap followed by an aluminum sheet. Freeze for up to 3 months.

Reheating tips

To reheat, remove the plastic wrap and cover the dish with aluminum foil. Bake in a preheated oven at 180°C(around 350°F) for 20-25 minutes or until the casserole starts bubbling.

You can also reheat it using a microwave. To do that, remove the plastic wrap and aluminum foil. Transfer to a microwave-safe container and microwave until nicely heated.

Recipe tips and tricks

  • You can use any type of cooked rice in this dish but try to pick a variety that's not very starchy.
  • Other vegetables like green peas, broccoli, cauliflower, green beans, etc can also be used to make this casserole.
  • Instead of chickpeas, you can also use any other beans of your choice too.
  • For a crunchy crust, you can mix bread crumbs with some olive oil or butter and sprinkle on top before baking.
  • Rinse dried cranberries before adding them to the casserole, this will keep them moist in the dish.
  • Roughly chopped regular spinach can also be used if you don't have baby spinach.
  • Add salt carefully as cheese is also salty.

Frequently asked questions

Can brown rice be used in this casserole?

Yes, you can use brown rice if you want.

Can you freeze assembled pumpkin rice casserole?

Yes, you can. To freeze the assembled casserole, cover the baking dish with plastic wrap and then an aluminum sheet. Freeze for up to 3 months.

Other vegetarian casserole recipes

Looking for more comforting vegetarian casserole recipes to enjoy with friends and family? Don't miss checking the following links:

  • Vegetarian baked pasta
  • Kidney bean enchiladas
  • Enchilada casserole with vegetables and beans

More, easy pumpkin recipes

If you want to try more easy pumpkin recipes this holiday season then the following links are worth checking:

  • Pumpkin soup
  • Pumpkin chocolate muffins
  • Golden pumpkin oatmeal
  • Pumpkin puffs with cream cheese
A portion of pumpkin rice casserole on a black plate with a fork.

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Recipe

Closeup shot of savory pumpkin rice casserole.

Baked pumpkin rice casserole

This savory pumpkin rice casserole is made with leftover rice and a lot of delicious ingredients that create layers of flavors and textures in the dish. It's a great vegetarian recipe for holidays and family dinners.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 534kcal
Author: Vandana Chauhan

Equipment

  • Oven
  • Baking dish
  • 1 Large cooking pot

Ingredients

  • 4 cups chopped pumpkin
  • 3 cups cooked rice
  • 1.5 cups cooked chickpeas
  • 1 medium-sized yellow onion finely chopped
  • 2 cloves garlic finely chopped
  • 4 cups baby spinach
  • ¾ cup dried cranberries rinsed
  • ¼ cup chopped walnuts
  • 1 teaspoon dried thyme
  • 1 teaspoon red chili flakes adjust to taste
  • ⅛ teaspoon nutmeg powder
  • Ground black pepper to taste
  • Salt to taste
  • 1 cup shredded mozzarella cheese
  • 1.5 cups shredded cheddar cheese
  • ¼ cup cooking cream
  • 1 cup milk
  • 1 tablespoon olive oil

Instructions

  • Heat oil in a large cooking pot. Add chopped garlic and onion. Saute until the onion turns translucent.
  • Add chopped pumpkin and salt. Mix and cover the pot. Cook covered for around 10-15 minutes or until the pumpkin cubes get cooked without losing their shape.
  • Add dried thyme, red chili flakes, ground black pepper, and nutmeg powder. Saute for a few seconds.
  • Add cranberries, walnuts, cooked rice, chickpeas, spinach, cream, milk, and shredded mozzarella. Mix everything and then switch off the stove.
  • Brush a baking dish with a little oil. Transfer the pumpkin rice to the dish and spread evenly. Top it with shredded cheddar.
  • Bake in a preheated oven at 200°C (400°F) for around 25 minutes or until the cheese layer gets golden patches on it.

Video

Notes

  1. Instead of chickpeas, you can also use any other beans of choice too.
  2. You can also add more vegetables and mushrooms to this casserole.
  3. Rinse dried cranberries before adding them to the casserole.
  4. Roughly chopped regular spinach can also be used if you don't have baby spinach.
  5. Add salt carefully as cheese is also salty.
  6. More easy recipe tips and tricks are given within the post above, please follow them to make this recipe.

Nutrition

Calories: 534kcal | Carbohydrates: 58g | Protein: 21g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 59mg | Sodium: 348mg | Potassium: 696mg | Fiber: 6g | Sugar: 19g | Vitamin A: 9197IU | Vitamin C: 15mg | Calcium: 431mg | Iron: 3mg
Tried this recipe?Tag me on instagram #greenbowl2soul

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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