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Cheese and Vegetable Rice Casserole
Ingredients
- 1 16 ounce package frozen broccoli, cauliflower, and carrots, thawed
- 4 cups cooked rice
- 1 15 ounce can black beans, rinsed and drained
- 1 12 ounce jar roasted red sweet peppers, drained and coarsely chopped
- 1 cup frozen whole kernel corn, thawed
- 2 4 ounce cans diced green chile peppers, drained
- 2 cups shredded cheddar cheese (8 ounces)
- 1 1/4 cups chicken broth
- 1/2 cup seasoned fine dry bread crumbs
- 2 tablespoons butter, melted
Directions
1. Preheat oven to 350 degrees F. Lightly grease a 3-quart rectangular baking dish; set aside.
2. In a large bowl stir together thawed vegetables, cooked rice, beans, roasted peppers, corn, and chile peppers. Stir in 1 cup of the cheese and the broth. Transfer mixture to the prepared baking dish. Sprinkle with the remaining 1 cup cheese.
3. In a small bowl combine bread crumbs and melted butter. Sprinkle over vegetable mixture.
4. Bake, uncovered, for 35 to 40 minutes or until mixture is heated through and crumbs are golden. Let stand for 10 minutes before serving.
Nutrition Facts
(Cheese and Vegetable Rice Casserole)
- Servings Per Recipe 6,
- cal. (kcal) 471,
- Fat, total (g) 18,
- chol. (mg) 50,
- sat. fat (g) 10,
- carb. (g) 60,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 8,
- sugar (g) 4,
- pro. (g) 21,
- vit. A (IU) 2430,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 77,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 1423,
- Potassium (mg) 372,
- calcium (mg) 363,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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