Vegetable and Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cups of dry/UNCOOKED brown rice, cooked according to package instructions2 (10.5 oz each) containers of cream of mushroom soup1 (10 oz) bag of frozen broccoli1 (10 oz) bag of frozen peas3 1/2 cups peeled and diced carrots8 large cloves of garlic, minced2 medium onions, diced3/4 cup fresh parsley, chopped2 1/2 cups parmesan cheese, freshly grated2 cups sharp cheddar cheese, freshly grated2 tablespoons olive oil1 teaspoon sea salt1 teaspoon cracked black pepper
Measure 3 cups brown rice and cook according to package instructions, set aside
Combine onion, garlic, carrots, olive oil, salt, and pepper in a large skillet
Saute for 10 - 15 minutes on medium high heat, until carrots start to soften and onions become translucent
Add peas, broccoli, mushroom soup, 1 1/2 cups parmesan cheese, and 1 cup of sharp cheddar cheese to the skillet
Stir on medium heat until heated through, about 10 - 12 minutes
Add cooked rice and parsley to skillet and stir to combine
Transfer mixture to a 13 x 9 casserole dish
Top with remaining 1 cup of parmesan cheese and 1 cup of sharp cheddar cheese
Bake for 10-15 minutes at 400 degrees, until cheese is bubbly and beginning to brown
Serving Size: Makes about 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SPERIN46.
Combine onion, garlic, carrots, olive oil, salt, and pepper in a large skillet
Saute for 10 - 15 minutes on medium high heat, until carrots start to soften and onions become translucent
Add peas, broccoli, mushroom soup, 1 1/2 cups parmesan cheese, and 1 cup of sharp cheddar cheese to the skillet
Stir on medium heat until heated through, about 10 - 12 minutes
Add cooked rice and parsley to skillet and stir to combine
Transfer mixture to a 13 x 9 casserole dish
Top with remaining 1 cup of parmesan cheese and 1 cup of sharp cheddar cheese
Bake for 10-15 minutes at 400 degrees, until cheese is bubbly and beginning to brown
Serving Size: Makes about 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SPERIN46.
Nutritional Info Amount Per Serving
- Calories: 328.7
- Total Fat: 17.7 g
- Cholesterol: 35.2 mg
- Sodium: 970.0 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 4.6 g
- Protein: 16.4 g
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