Vegetable-Rice Casserole

If your goal is to serve a meatless supper, accompany this main dish Vegetable-Rice Casserole with a tossed green salad.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 3 hrs 30 mins low

Vegetable-Rice Casserole

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Directions

  1. In a 3-1/2- or 4-quart slow cooker place frozen vegetables and drained beans. In a medium bowl combine soup, uncooked rice, cheese sauce, and water. Pour over the vegetables.
  2. Cover and cook on low-heat setting for 3-1/2 to 4-1/2 hours or until vegetables and rice are tender. Stir well before serving. Makes 4 servings.
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Nutrition Facts (Vegetable-Rice Casserole)

  • Per serving:
  • 436 kcal ,
  • 17 g fat
  • (10 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 34 mg chol. ,
  • 1923 mg sodium ,
  • 52 g carb. ,
  • 9 g fiber ,
  • 4 g sugar ,
  • 17 g pro.
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