Tasty Recipes Brown Rice Vegetable Loaf

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Brown Rice Vegetable Loaf

"I came up with this recipe in an effort to make some food stretch until payday. Using random vegetables I had in the fridge, plus some leftover rice, I came up with this casserole and was pleasantly surprised with the results. You could easily add chicken or leave as-is for a great vegetarian dinner!"

Ingredients :

• 2 cups cooked brown rice, divided
• 2 (10.75 ounce) cans condensed tomato soup, divided
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 7 baby portobello mushrooms, sliced - or more to taste
• 3/4 cup mozzarella cheese, shredded
• 3/4 cup Cheddar cheese, shredded
• 1 cup chopped broccoli
• 1/2 cup sliced white onion
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1 carrot, shredded
• 3 cloves garlic, minced
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• salt and ground black pepper to taste

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H

• Preheat oven to 350 degrees F (175 degrees C).
• Spread 1/2 of the rice into the bottom of a large baking dish. Pour about 1/2 can tomato soup over rice and top with zucchini, yellow squash, and mushrooms. Sprinkle 1/2 cup mozzarella cheese and 1/2 cup Cheddar cheese over vegetables. Pour remaining 1/2 can soup over cheese.
• Spread remaining rice into baking dish. Add broccoli, onion, red bell pepper, green bell pepper, carrot, garlic, parsley, and oregano. Season with salt and pepper. Pour remaining 1 can soup over vegetables and top with remaining cheese.
• Bake in the preheated oven until tomato soup is bubbly and cheese is melted, 25 to 30 minutes. Let stand about 5 minutes before serving.

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