Mixed Vegetable Casserole
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Mixed Vegetable Casserole
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An easy dump-and-bake vegetarian casserole that's hearty enough for dinner or as a flavorful side dish.
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Ingredients
- 2 cups vegetable broth or sub with water or milk, or chicken broth
- 1 (10.5 ounce) condensed cream of chicken soup I use the Campbell’s Healthy Request variety, canned, or cream of celery soup or cream of mushroom soup
- ¾ teaspoon kosher salt
- ½ teaspoon dried parsley flakes
- ¼ teaspoon basil dried
- ¼ teaspoon oregano dried
- ¼ teaspoon black pepper ground
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup long grain white rice uncooked
- 1 (12.6 ounce) broccoli florets or broccoli cuts, frozen, baby, bag
- 2 cups mixed vegetables a blend of corn, carrots, peas, and green beans, frozen
- 1 cup cheddar cheese grated sharp
- 1 cup ritz cracker crumbs coarsely crushed, tossed with 1 tablespoon melted butter
- parsley optional garnish, chopped fresh herbs
- thyme optional garnish, chopped fresh herbs
Instructions
- Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, whisk together the broth, condensed soup, salt, parsley, basil, oregano, black pepper, garlic powder, and onion powder.
- Stir in the uncooked rice, frozen broccoli, and frozen mixed vegetables.
- Cover tightly with foil and bake for 55-60 minutes, or until most of the liquid is absorbed and the rice is tender. Use a fork to fluff the rice. If your rice is still too firm after 55 minutes, cover the dish tightly and return it to the oven for 5-10 more minutes. Be careful that you don't overcook the rice or it will become mushy. Sprinkle the cheese and buttered cracker crumbs on top.
- Place the dish about 6-12 inches from the broiler, and broil just until the cheese melts and the cracker crumbs brown on top, about 1 minute. Keep a close eye on it while it’s under the broiler, because the topping can burn quickly.
Notes
- The total cooking time will vary based on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and most of the liquid should be absorbed.
Nutrition Information
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Serving
1/8 of the casserole
Calories
260kcal
(13%)
Carbohydrates
37g
(12%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.1g
(5%)
Cholesterol
19mg
(6%)
Sodium
855mg
(36%)
Potassium
516mg
(11%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
2888IU
(58%)
Vitamin C
43mg
(48%)
Calcium
182mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 260kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 855mg | 36% |
| Potassium | 516mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2888IU | 58% |
| Vitamin C | 43mg | 48% |
| Calcium | 182mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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