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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 192.0
  • Total Fat: 4.6 g
  • Cholesterol: 12.3 mg
  • Sodium: 747.2 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 12.4 g

View full nutritional breakdown of Beans and Rice Casserole - almost vegetarian calories by ingredient
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Beans and Rice Casserole - almost vegetarian

Submitted by: SPAZWRITER

Introduction

a change from my usual mushroom casserole a change from my usual mushroom casserole
Number of Servings: 15

Ingredients

    Savory Rice, 6 cups (this is brown rice cooked in chicken broth for protein)
    Zucchini, 1 cup, sliced
    *Summer Squash, .5 cup, sliced
    Onions, raw, .5 cup, chopped
    Cream of Mushroom Soup, .5 can
    cambells healthy request cream of chicken soup, 1/2 Can
    Kroger Fat Free Sour Cream, 1/4 container
    *Beans Great Northern 1 can rinsed and drained
    Western Family Black Beans, 1 can rinsed and drained
    Mushrooms, canned, 2 cans drained
    Mozzarella Cheese, part skim milk, 10 oz
    fat free cottage cheese kroger, .5 cup
    seasoning as desired. I sprinkled Mrs. Dash Tomato basil on top

Directions

I cook the rice before hand, so it's ready to assemble with the rest. In a 9x13 pan combine rice, beans, onions, squash and blend. In a large 4 cup measure, combine soup, sour cream and cottage cheese. Blend and pour over rice mixture. Stir in. sprinkle with seasoning and then with cheese. Bake at 350 for 30 minutes until cheese is all melted and golden on the edges.

Serving Size: makes about 15 servings

Number of Servings: 15

Recipe submitted by SparkPeople user SPAZWRITER.






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