9 Quick and Easy Vegetarian Casseroles Everyone Will Love

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Nutty wild rice pairs beautifully with sweet roasted butternut squash and a creamy sauce in this autumnal casserole. Finished with a crunchy topping of pecans and Parmesan, it’s a satisfying vegetarian main or side. Great for holidays or any cozy meal.

Ingredients (for 6-8 servings):

• 3 cups cooked wild rice blend
• 3 cups diced butternut squash
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup milk or half-and-half
• 1/2 cup grated Parmesan
• 1/2 tsp thyme
• 1/4 cup chopped pecans (optional)
• Olive oil, salt, and pepper

Instructions:

1. Preheat oven to 375°F. Roast squash with olive oil, salt, and pepper for 20–25 minutes.
2. Sauté onion and garlic until soft.
3. In a large bowl, mix rice, squash, onion, garlic, milk, Parmesan, thyme, salt, and pepper.
4. Pour into greased baking dish. Top with pecans and extra cheese if desired.
5. Bake 25–30 minutes until hot and golden. Let rest before serving.

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