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Sweet Potato Brown Rice Casserole Recipe

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★★★★★

4.5 from 464 reviews

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.

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

  1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Assemble the Casserole: Transfer the combined mixture into a 13 x 9-inch casserole dish, spreading it evenly.
  9. Add Mozzarella Topping: Sprinkle 1 cup of shredded mozzarella cheese evenly over the top of the casserole mixture.
  10. 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

Find it online: https://zarameals.com/sweet-potato-brown-rice-casserole-recipe/