Vegetables & Rice Casserole - toddler-friendly!

Vegetables & Rice Casserole

As a working mom, I really love one-pot meals. They are easy and hassle-free to cook, delicious, and most importantly, nutritious for my toddler. Another one-pot dish that I have cooked is double cheese pasta stew.

Here's my version of toddler-friendly vegetables & rice casserole.

Ingredients:

(Serves 2-3)

2/3 cup chopped vegetables of your choice (I used sweetcorn, celery, red pepper, baby peas)

2/3 cup cooked basmati rice, overnight

2 eggs

1/2 cup fresh milk

2 tablespoons rice bran oil

1/2 cup grated Cheddar cheese

1/2 cup panko (Japanese) breadcrumbs (I bought this from Tesco)

1/2 cup homemade breadcrumbs

How to:

1. Preheat oven to 200°C.

2. Mix vegetables with rice and put in a lightly greased/buttered deep casserole dish.

3. Beat eggs with milk and oil. Pour into the dish.

4. Top with cheese and both breadcrumbs.

5. Bake for 40-45 minutes until top turns golden brown.

I love the combination of cheese and breadcrumbs.

Lovely golden brown top.

My toddler loves his portion!

This dish freezes well too. Leftover casserole can be kept in a good food-grade freezer-safe container in the freezer up to 2 weeks.

On a side note, this dish will be an excellent Christmas breakfast casserole. I will bake again. :)