Southwest Tofu and Rice Casserole

Name: Southwest Tofu and Rice Casserole Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 2 c. cooked brown rice; 1 block tofu; 2 med. zucchini; 1.5 c. part skim Monteray Jack cheese divided; 1 4 oz can chopped chiles; 2 med. tomatoes sliced (or one can Rotel); 1 c. fat free sour cream; 1/3 c. chopped onion; 1/2 tsp. salt; 1/4 tsp. oregano; pepper to taste

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 6

Ingredients

2 c. cooked brown rice1 block tofu2 med. zucchini1.5 c. part skim Monteray Jack cheese, divided1 4 oz can chopped chiles2 med. tomatoes sliced (or one can Rotel)1 c. fat free sour cream1/3 c. chopped onion1/2 tsp. salt1/4 tsp. oreganopepper to taste

Directions

Spread rice in 2 1/2 quart casserole. Tope w/layered zucchini, 3/4 c. cheese, tomatoes, chiles and tofu. Mix topping - sour cream, onion, salt, oregano, pepper and spread on casserole. Sprinkle w/rest of cheese. Bake 30 min at 350 F.

Number of Servings: 6

Recipe submitted by SparkPeople user BYJUNE30.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 295.4
Total Fat: 14.2 g
Cholesterol: 30.9 mg
Sodium: 540.5 mg
Total Carbs: 26.6 g
Dietary Fiber: 3.7 g
Protein: 18.1 g

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