Preheat your oven to 180°C (350°F). Lightly grease a baking dish to prevent sticking.
In a skillet over medium heat, add a tablespoon of oil and sauté diced vegetables until they’re just tender and slightly fragrant, about 5-7 minutes. Stir occasionally and season with salt and pepper.
In a large mixing bowl, fluff the leftover rice with a fork to loosen the grains. Mix in the sautéed vegetables, cream or milk, and a pinch of thyme or paprika for added warmth.
Taste the mixture and adjust seasonings as needed. Transfer everything into your prepared baking dish, spreading it out evenly with a spatula.
Sprinkle the shredded cheese generously over the top of the casserole, ensuring an even layer for a gooey, golden crust.
Bake uncovered in the oven for 20-25 minutes, until the cheese bubbles and turns golden brown, and the edges are slightly crispy. The kitchen will fill with a warm, cheesy aroma.
Remove the casserole from the oven and let it rest for about 5 minutes. This helps the flavors settle and makes slicing easier.
Slice into portions and serve hot, enjoying the cheesy, tender vegetables and fluffy rice in every bite. Pair with a fresh salad if desired.
