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Tomato-Vegetable Casserole

Serves: 6
Total Calories: 433

Ingredients

2 cups brown rice cooked
2 cups broccoli cut in 1/2 -inch thick slices
2 carrots pared and cut in strips
1 zucchini small, sliced diagonally
1 cup green beans 1-inch sliced
1 (16-ounce) can tomato sauce
1 cup longhorn cheese shredded
1 cup Monterey Jack cheese shredded

Directions:

Heat oven to 375° F. Put rice in a greased 9 x 13 x 2-inch baking dish. Cook broccoli, carrots, zucchini, and green beans in salted water until tender, about 9 to 12 minutes drain. Reserve 4 zucchini slices for garnish. Spoon vegetables over rice top with tomato sauce. Cover and bake for 30 minutes. Combine cheeses sprinkle over top and return to oven to melt, about 5 minutes. Garnish with reserved zucchini.

Nutritional Facts:

Serves: 6
Total Calories: 433
Calories from Fat: 132

This Tomato-Vegetable Casserole recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.


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