Introduction

This Sweet Potato Brown Rice Casserole is a hearty and flavorful dish that combines wholesome ingredients with creamy cheese and savory mushrooms. It’s a comforting meal perfect for family dinners or potlucks, packed with nutrients and rich textures.

Sweet Potato Brown Rice Casserole Recipe - Recipe Image

Ingredients

5 cups cooked brown rice
1/4 cup fresh chopped parsley
8 cloves garlic, minced
8 oz mushrooms, sliced
1 large sweet potato, diced
1 cup plain nonfat Greek yogurt
1 1/2 cups freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
10 oz frozen spinach
Olive oil
Salt and pepper
1/4 teaspoon onion powder

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit.
Step 2: Dice the sweet potato and toss it with 1/8 cup olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon onion powder.
Step 3: Spread the seasoned sweet potatoes into a single layer on a baking sheet.
Step 4: Roast in the oven for 15 minutes, then stir the sweet potatoes.
Step 5: Continue roasting for an additional 10-15 minutes until the sweet potatoes are fork tender.
Step 6: Cook the brown rice according to package instructions. Using a rice cooker can make this easier.
Step 7: In a skillet, sauté the mushrooms and garlic in 1 teaspoon of olive oil over medium-high heat.
Step 8: Cook until the mushrooms release their liquid and begin to soften, about 10 minutes.
Step 9: Add the frozen spinach to the skillet, cover with a lid, and cook until the spinach thaws and breaks apart.
Step 10: In a large mixing bowl, combine the sautéed mushroom mixture, cooked brown rice, roasted sweet potatoes, Greek yogurt, parsley, cheddar cheese, and Parmesan cheese.
Step 11: Adjust the seasoning by adding salt to taste (about 1 teaspoon recommended).
Step 12: Transfer the mixture into a 13 x 9 inch casserole dish.
Step 13: Sprinkle the shredded mozzarella cheese evenly on top of the casserole.
Step 14: Bake at 400 degrees Fahrenheit for 20-25 minutes, or until the cheese is bubbly and starting to brown.

Tips & Variations

For a dairy-free version, substitute the Greek yogurt and cheeses with plant-based alternatives.
You can add cooked chicken or turkey for extra protein.
Swap frozen spinach with fresh spinach; just sauté until wilted before mixing.
Use smoked paprika or cumin for a different flavor twist.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350-degree oven until heated through, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day ahead and keep it covered in the refrigerator. Bake it fresh when ready to serve for the best texture and flavor.

Is it necessary to cook the brown rice beforehand?

Yes, the brown rice should be fully cooked before mixing with the other ingredients to ensure the casserole bakes evenly and has the right texture.

Sweet Potato Brown Rice Casserole Recipe

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This Sweet Potato Brown Rice Casserole is a hearty and nutritious dish that combines roasted sweet potatoes, tender brown rice, sautéed mushrooms and spinach, creamy Greek yogurt, and a blend of cheeses. Perfectly baked to a golden bubbly finish, this casserole is ideal as a comforting vegetarian main or side dish packed with flavor and wholesome ingredients.

Author: zara
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Casserole
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables and Fresh Ingredients

1 large sweet potato, diced
8 cloves garlic, minced
8 oz mushrooms, sliced
1/4 cup fresh chopped parsley
10 oz frozen spinach

Dairy

1 cup plain nonfat Greek yogurt
1 1/2 cups freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

Grains

5 cups cooked brown rice

Oils and Seasonings

Olive oil (1/8 cup for sweet potatoes, 1 teaspoon for sautéing mushrooms)
Salt (about 1 1/4 teaspoons total, divided)
Black pepper (1/4 teaspoon for sweet potatoes)
1/4 teaspoon onion powder

Instructions

Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
Prepare Sweet Potatoes: Dice the sweet potato and toss it with 1/8 cup olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon onion powder to season evenly.
Roast Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast for 15 minutes, then stir to turn them for even cooking. Continue roasting for another 10-15 minutes until the potatoes are fork-tender.
Cook Brown Rice: Prepare 5 cups of cooked brown rice according to package instructions. Using a rice cooker is convenient and effective for this step.
Sauté Mushrooms and Garlic: In a skillet over medium-high heat, add 1 teaspoon olive oil and sauté the sliced mushrooms and minced garlic. Cook for about 10 minutes until the mushrooms release their liquid and begin to shrink.
Add and Cook Spinach: Add the frozen spinach to the skillet, cover with a lid, and allow the spinach to thaw and break apart, effectively mixing with the mushroom and garlic mixture.
Combine Casserole Ingredients: In a large mixing bowl, combine the cooked mushroom-spinach mixture, roasted sweet potatoes, cooked brown rice, 1 cup Greek yogurt, chopped parsley, shredded cheddar cheese, and grated Parmesan cheese. Stir well to blend all ingredients. Season with additional salt to taste, approximately 1 teaspoon.
Assemble the Casserole: Transfer the combined mixture into a 13 x 9-inch casserole dish, spreading it evenly.
Add Mozzarella Topping: Sprinkle 1 cup of shredded mozzarella cheese evenly over the top of the casserole mixture.
Bake: Place the casserole dish in the oven preheated to 400°F (205°C) and bake for 20-25 minutes, or until the cheese topping is bubbly and just beginning to brown.

Notes

You can prepare the brown rice ahead of time to save on total prep time.
If you prefer, substitute the brown rice with quinoa or another whole grain for a different texture.
The Greek yogurt adds creaminess and protein while keeping the dish lighter than traditional cream-based casseroles.
Ensure the sweet potatoes are cut into uniform pieces to roast evenly.
If you like a stronger cheesy flavor, feel free to increase the Parmesan or cheddar slightly.
Leftovers can be refrigerated and reheated for up to 3 days.

Keywords: Sweet Potato Casserole, Brown Rice Casserole, Vegetarian Casserole, Healthy Casserole, Roasted Sweet Potatoes, Greek Yogurt Recipe