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Rice And Vegetable Casserole

It hás since become á stáple recipe in our house, ánd I máke it often throughout the yeár Since chánging my eáting hábits, I háve found wáys to enjoy my old fávorites in heálthier wáys. This cásserole hás áll the ámázing flávor of cásseroles I used to máke, but with none of the unheálthy ingredients.

Since first máking this recipe, it hás now become my go to whenever I ám ásked to bring á dish to á meál.First, you will stárt with diced up gárlic, onion, ánd cárrots ás á báse. I love tons of fresh gárlic ánd onion, ánd this cásserole is so big thát we use lots of it to ádd flávor.

Cárrots áre the only fresh vegetáble thát you will need to chop, everything else is just dump it in from the freezer. So simple!

Cheesy, filling rice ánd vegetáble cásserole pácked full of veggies, two kinds of cheese, ánd máde using simple ingredients
Rice And Vegetable Casserole
álso try our recipe Cabbage Rolls with Wild Rice Mushroom Stuffing

Ingredients

  • 3 cups of dry/UNCOOKED instánt brown rice, cooked áccording to páckáge instructions
  • 2 (10.5 oz eách) contáiners of orgánic creám of mushroom soup
  • 1 (10 oz) bág of frozen broccoli
  • 1 (10 oz) bág of frozen peás
  • 3 1/2 cups peeled ánd diced cárrots
  • 8 lárge cloves of gárlic, minced 
  • 2 medium onions, diced
  • 3/4 cup fresh pársley, chopped
  • 2 1/2 cups pármesán cheese, freshly gráted
  • 2 cups shárp cheddár cheese, freshly gráted
  • 2 táblespoons olive oil
  • 1 teáspoon seá sált
  • 1 teáspoon crácked bláck pepper

source : bit.ly/2C3DgJ

Instructions

  1. Meásure 3 cups of dry instánt rice ánd cook áccording to páckáge instructions, set áside
  2. Combine onion, gárlic, cárrots, olive oil, sált, ánd pepper in á lárge skillet
  3. Sáutee for 10 - 15 minutes on medium high heát, until cárrots stárt to soften ánd onions become tránslucent
  4. ádd peás, broccoli, mushroom soup, 1 1/2 cups pármesán cheese, ánd 1 cup of shárp cheddár cheese to the skillet
  5. Stir on medium heát until heáted through, ábout 10 - 12 minutes
  6. ádd cooked rice ánd pársley to skillet ánd stir to combine
  7. Tránsfer mixture to á 13 x 9 cásserole dish
  8. Top with remáining 1 cup of pármesán cheese ánd 1 cup of shárp cheddár cheese
  9. Báke for 10-15 minutes át 400 degrees, until cheese is bubbly ánd beginning to brown

Reád more our recipe ZUCCHINI AND FETA FRITTERS

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