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Cheese and Vegetable Rice Casserole

Makes: 6 servings
Prep 20 mins Bake 350°F 35 mins Stand 10 mins
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 (g) 77,
  • Cobalamin (Vit. B12) (g) 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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