Cheesy Green Bean and Red Rice Casserole {Lactose-Free; Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 servings
Red rice adds a unique nutty flavor to this creamy, cheese-covered green bean casserole.
  • Light olive oil, to grease the dish
  • 1 cup (195 g) uncooked red rice
  • 1 teaspoon salt, divided
  • 4 cups (950 ml) water
  • 12 oz (340 g) fresh green beans, end trimmed and cut into 1-inch pieces
  • 2 tablespoons light olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, crushed
  • 1 (8 oz/227g) container GO VEGGIE Vegan Classic Plain Cream Cheese
  • 1 (7 oz/198 g) pack GO VEGGIE Lactose Free Cheddar Shreds
  • ¾ cup (180 ml) plain, unsweetened dairy free “milk”
  • 1½ teaspoons vegan Worcestershire sauce
  • 1 teaspoon tamari sauce (or coconut aminos)
  • ⅛ teaspoon black pepper
  1. Preheat the oven to 375F; brush the inside of a 2.5-quart casserole dish with olive oil.
  2. Soak the rice in a bowl of lukewarm water for 30 minutes, and then rinse and drain. Add the rice, ½ teaspoon salt, and 4 cups water to a medium saucepan. Bring to a boil over high heat, then turn the heat down to simmer, cover the saucepan, and cook until the rice is al dente (it should still be a little chewy), about 15 to 20 minutes. Drain and set aside.
  3. For the green beans, add a couple inches of water to a large skillet over high heat. Once the water is boiling, add a generous pinch of salt, and then add the green beans; cover the skillet and cook 90 seconds. Drain and set aside.
  4. Heat the oil in a medium saucepan over medium heat; add the onion and cook until softened and starting to brown in spots, about 8 minutes. Add the garlic and cook 1 minute more. Stir in the cream cheese, ½ bag of cheddar shreds, milk, Worcestershire sauce, tamari sauce, black pepper, and remaining ½ teaspoon salt. Turn off the heat when the cheese is melted.
  5. Stir the green beans and red rice into the cheese sauce and then spread in the prepared casserole dish; sprinkle the remaining ½ bag of cheddar shreds on top.
  6. Cover the dish with foil and bake until bubbling, about 20 minutes.
Recipe by An Edible Mosaic™ at