Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 253.5
- Total Fat: 11.0 g
- Cholesterol: 25.1 mg
- Sodium: 708.6 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 5.9 g
- Protein: 13.4 g
View full nutritional breakdown of Smoky Cheese Black Bean and Rice Casserole calories by ingredient
Smoky Cheese Black Bean and Rice Casserole
Submitted by: SUGARBABY04
Introduction
This healthy vegetarian dish is loaded with flavorful veggies, has a rich smoky swiss cheese flavor and a hint of spiciness This healthy vegetarian dish is loaded with flavorful veggies, has a rich smoky swiss cheese flavor and a hint of spicinessNumber of Servings: 6
Ingredients
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1 Red Onion
½ Green Bell Pepper
½ Red Bell Pepper
1c MorningStar Vegetarian crumbles
1 Can Black Beans
1 cup Broccoli
1 ½ cup sliced portabella mushrooms
½ Can cream of celery soup
¾ cup brown rice
1 ½ cup shredded smoked swiss cheese
1 cup shredded Italian cheese blend
1 tbsp olive oil
1 pinch cayenne pepper
1 tsp morton’s nature seasoning
1tsp black pepper
Directions
• Preheat oven to 350 degrees
• Cook brown rice according to package instructions and set aside.
• Dice Onion and Peppers and sauté in olive oil 5 min. Add vegetarian crumbles and continue to sauté until thawed. Add mushrooms and broccoli. Season with black pepper, morton’s seasoning, and cayenne pepper. Stir and reduce heat. Allow to simmer. Drain if necessary and remove from heat.
• Slowly pour condensed cream of celery soup into rice. Add about ¼ cup of water. Heat on low continuously stirring. Allow to get hot and turn heat off. Cover and allow to steam for 5 min.
• Transfer rice mixture into large bowl. Add Vegetable mixture. Stir thoroughly. Stir in drained black beans. Add smoked swiss cheese and ½ cup Italian blend of cheese. Stir again until well mixed.
• Pour mixture into lightly greased casserole pan. Sprinkle remaining cheese over the top of the mixture.
• Cover casserole dish with foil and bake for 30 min. Remove foil and continue to bake for an additional 10 min or until cheese begins to brown.
• Yields 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUGARBABY04.
• Cook brown rice according to package instructions and set aside.
• Dice Onion and Peppers and sauté in olive oil 5 min. Add vegetarian crumbles and continue to sauté until thawed. Add mushrooms and broccoli. Season with black pepper, morton’s seasoning, and cayenne pepper. Stir and reduce heat. Allow to simmer. Drain if necessary and remove from heat.
• Slowly pour condensed cream of celery soup into rice. Add about ¼ cup of water. Heat on low continuously stirring. Allow to get hot and turn heat off. Cover and allow to steam for 5 min.
• Transfer rice mixture into large bowl. Add Vegetable mixture. Stir thoroughly. Stir in drained black beans. Add smoked swiss cheese and ½ cup Italian blend of cheese. Stir again until well mixed.
• Pour mixture into lightly greased casserole pan. Sprinkle remaining cheese over the top of the mixture.
• Cover casserole dish with foil and bake for 30 min. Remove foil and continue to bake for an additional 10 min or until cheese begins to brown.
• Yields 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUGARBABY04.
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Member Ratings For This Recipe
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Incredible!
2 of 2 people found this review helpfullots of ingredients, but it does have a great taste. It is one of the make ahead and eat some this week and freeze some. - 3/12/09
Reply from SUGARBABY04 (3/12/09)
Thanks so much for trying my recipe! It was the first one I ever submitted. I was hoping someone would check it out. I really appreciate your feedback!
-Sugarbaby
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OMG! This was delicious!! I didn't have a red pepper so I omitted this and seasoned the veggies and crumblers with onion powder, cayenne pepper, and black pepper only. I also used smoked gouda (since it was all I could find smoked) and it came out delicious. I wish I could post the picture!! - 10/14/11
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This was amazing! My 2 year old and 3 year old even liked it! I made a few modifications and changed the cheese to a smoky sharp cheddar instead of the swiss and it was soooo sooo good. I also used a Healy Request cream of celery. Thanks so much for sharing. This will be a staple in our house! - 3/8/11
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This is a winner! I made some changes: I used french onion soup and some milk/flour (to make it creamy) instead of cream of celery soup, and I used TVP instead of the Morningstar Crumbles. I didn't use any Morton Seasoning. I just seasoned it with some salt and hot sauce. It turned out great! - 10/12/10
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My first Spark recipe attempt - I was scared to death at how this would turn out but I was shocked at how wonderful it tasted. I did omit the cayenne pepper due to not wanting too much kick in the dish and just used cheese I had on hand. This is a keeper; can't wait for leftovers tomorrow! Thank you - 5/10/09
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