Rice & Cheese Casserole

Rice and cheese casserole turns leftover brown rice into a quick weeknight side or vegetarian main. Cottage cheese is the unsung hero, melting into the warm rice to create a creamy texture without needing cream or heavy cheese. The skim milk thins it just enough to bind, while a quarter cup of grated parmesan on top gives the casserole its salty, savory crust.

Dijon mustard is the secret seasoning. Half a teaspoon is enough to sharpen the dairy without tasting like mustard, and it works alongside the dill to keep this dish tasting bright instead of heavy. Scallions add a fresh allium note that survives the short bake.

The 15 to 20 minute oven time is just long enough to heat everything through and let the parmesan brown on top. Anything longer and the cottage cheese curd starts to dry out.

Kitchen Tips

• Use cold leftover rice. Freshly cooked rice is too soft and turns the casserole gummy.
• Don’t substitute fat-free cottage cheese. The casserole needs at least 1% milkfat for proper texture.
• Drain the cottage cheese briefly if it looks watery. Excess whey thins the bake too much.
• Pop under the broiler for 1 to 2 minutes at the end if you want a deeper golden crust.

Variations

• Stir in a cup of cooked chopped broccoli or peas for a complete one-dish meal.
• Swap dill for fresh thyme and use sharp cheddar instead of parmesan for a heartier version.
• Add a tablespoon of nutritional yeast for a nuttier, dairy-boosting flavor.