Rice and Vegetable Casserole
Course
Serves 4
This recipe can be vegetarian or beef, chicken or seafood can be added for some added protein.
Ingredients
Instructions
Preheat oven to 425 degrees. Spray a 13x9 glass baking dish lightly with non-stick cooking spray.
In a large bowl, combine brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, paprika, oregano, and broth. Mix well until all ingredients are incorporated. Transfer the mixture into the greased 13x9 baking dish and cover with foil.
Bake casserole dish in preheated oven for 30 minutes, or until cooked through; stir once half way during baking.
Top with shredded cheddar cheese and allow it to melt prior to serving.
Gay P Moore ()
Made this casserole for dinner tonight. Paired it with pork tenderloin. It was delicious. Will definitely make it again. I did add extra veggies.
Kim ()
I preheated the oven to 425 degrees and sprayed the dish with non-stick cooking spray.
I combined brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, paprika, oregano and broth in a large Tupperware bowl and covered it with foil.
I baked it in the preheated oven for 30 minutes but when I went to stir it, the plastic had melted.
I ate the shredded cheddar cheese.
Barbara J Lucchesi ()
I feel bad for Kim who ruined her Tupperware bowl. The instructions do say to cover the bowl with foil. It does not tell you to transfer the mixture to the 9 x13 prepared pan.
Calming Blends ()
Thank you for letting us know about our error in the directions of this recipe. We edited it to correct the mistake.
Kelly Davella ()
One of the things I notice in your recipes is the lack to information about calories, etc., and portion size. In addition to being careful with what I’m eating because of diverticulitis, I also like to be cautious of portion sizes. Is it possible to get the information added?