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Brown Rice Vegetable Loaf

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Jamie Justice Yost

"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!"
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1 h servings 284 cals
Original recipe yields 6 servings

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

Per Serving: 284 calories; 9.5 g fat; 39.6 g carbohydrates; 13.4 g protein; 24 mg cholesterol; 760 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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