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.
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.
What goes in this savory pumpkin rice casserole?
To make this pumpkin casserole, you will need the ingredients shown below:
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)?
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.
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.
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.
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
Yes, you can use brown rice if you want.
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:
More, easy pumpkin recipes
If you want to try more easy pumpkin recipes this holiday season then the following links are worth checking:
If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
Recipe
Baked pumpkin rice casserole
Equipment
- Oven
- 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
- Instead of chickpeas, you can also use any other beans of choice too.
- You can also add more vegetables and mushrooms to this casserole.
- Rinse dried cranberries before adding them to the casserole.
- Roughly chopped regular spinach can also be used if you don't have baby spinach.
- Add salt carefully as cheese is also salty.
- More easy recipe tips and tricks are given within the post above, please follow them to make this recipe.
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