Cashew Vegetable Casserole

brown rice (1 cup cooked), 2 serving
*Knorr vegetable recipe mix, 4 tbsp
*1/2 cup Fresh Broccoli, 4 serving
*Fresh Cauliflower, 4 serving
*Baby Cut Carrots - Green Giant Fresh, 8 oz
*Red Onion (1 srv = 1 med onion), 4 serving
*red bell pepper (1 med. pepper), 119 gram(s) )
*Cashews -Sea salt & Pepper-Emerald(1 oz- approx 1/4 c), 4 oz or regular cashews
*Kikkoman Less Sodium Soy Sauce, 3 tbsp
1 tsp dried thyme
*2% Milk Sharp Cheddar Shredded Cheese, 3 cup

Bring Vegetable soup to a boli using 3 cups of water. Add brown rice and cook until done (10 minute variety is fine) After removing and draining rice add Low Soium Soy Sauce and tsp thymeMeanwhile cut up a head of broccoli, caulflower, chop onion, shred carrots, slice red perpper Cook each in Microwave on hard fresh vegetable setting.(or mix them and steam.)
When rice is done layer it in a medium casserole dish (size dependant on how many vegetables you have.) Layer vegetables over rice.
Sprinkle cashews over vegetables.
Sprinkle cheese over cashews.
Bake @ 350 ~ 10 minutes until cheese is melted.
This gets better as leftovers.

Serving Size: 10 1 Cup

Number of Servings: 10

Recipe submitted by SparkPeople user LOVEPATS1.