Pumpkin Rice Casserole with Roasted Vegetables

Photo by Lesly Juarez on Unsplash

This recipe could also be titled Day Before Grocery Run Casserole, or What’s in the Fridge Surprise. It was Monday at 4:30, after a long day of homeschooling and potty-training, and in the fridge we had some pureed roasted pumpkin from making bread, cooked rice and roasted veggies from the night before, and not a whole lot else. After searching online for “pumpkin rice cheesy casserole” and not finding anything, I decided to improvise, and share the results with some future Googler of odd casseroles. I’m not going to wax poetic about it, as most food blogs do, because this is not in fact a food blog. This is the blog of a writer and mother with all-day morning sickness, who needed to get something palatable in the oven for her family so she could take a walk, alone.

This follows a basic casserole formula I remember from growing up: starch+ veggie + binder (egg) + cheese and breadcrumbs (a great time to use up the heels of sandwich bread your kids won’t eat.) It’s mild, comforting, and satisfying– great for hungry, picky eaters on a cold day. Feel free to experiment with those components, and adjust the seasonings to give it your own spin. I used rosemary, thyme, and parsley to give it fall flavor, but you could change up the spices depending on what leftover vegetables you’re working with.

Then get it in the oven, set the timer, and let your partner watch the kids and the dinner while you take a walk.

Pumpkin Rice Casserole with Roasted Veggies

Serves: 8
Prep time: 10 min
Cook time: 30 min

Ingredients
2 cups fresh pumpkin puree (or any cooked winter squash)
1 egg
1 cup shredded cheddar cheese
1 tsp salt
3 tsps herbs of choice
1/2 cup chicken broth
2 cups cooked rice
2 cups roasted vegetables
2 slices bread, cubed
1/2 cup shredded Parmesan
1 tbsp butter, plus more for greasing pan

Preheat oven to 350. Butter the bottom and sides of a 9 x 13 glass casserole dish. In a large bowl, combine pumpkin, egg, cheddar, salt, herbs, and chicken broth. Whisk well. Fold in rice and vegetables. Press into greased casserole dish and pat smooth. Sprinkle bread crumbs evenly over top, and dot with butter. Sprinkle evenly with Parmesan cheese. Bake for 30 minutes, until breadcrumbs are golden brown and casserole edges are crisp.

Serve with a green salad. We did mixed greens and a dijon vinaigrette with sliced bosc pear, shredded carrots, and toasted cashews. Bon appetit.