Brown Rice Vegetable Loaf So Tasty

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Brown Rice Vegetable Loaf

"I came up with this recipe for you to make some meals stretch till payday. Using random greens I had inside the fridge, plus some leftover rice, I got here up with this casserole and was pleasantly surprised with the outcomes. You should effortlessly add hen or leave as-is for a high-quality vegetarian dinner!"

Ingredients :

2 cups cooked brown rice, divided
2 (10.Seventy five ounce) cans condensed tomato soup, divided
1 zucchini, sliced
1 yellow squash, sliced
7 baby portobello mushrooms, sliced - or extra to flavor
3/4 cup mozzarella cheese, shredded
three/four cup Cheddar cheese, shredded
1 cup chopped broccoli
half of cup sliced white onion
1/2 pink bell pepper, sliced
half green bell pepper, sliced
1 carrot, shredded
three cloves garlic, minced
half of teaspoon dried parsley
half of teaspoon dried oregano
salt and ground black pepper to flavor

Instructions :

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

Preheat oven to 350 tiers F (one hundred seventy five levels C).
Spread half of of the rice into the lowest of a large baking dish. Pour about 1/2 can tomato soup over rice and top with zucchini, yellow squash, and mushrooms. Sprinkle half cup mozzarella cheese and 1/2 cup Cheddar cheese over veggies. Pour closing 1/2 can soup over cheese.
Spread last rice into baking dish. Add broccoli, onion, red bell pepper, inexperienced bell pepper, carrot, garlic, parsley, and oregano. Season with salt and pepper. Pour closing 1 can soup over greens and pinnacle with remaining cheese.
Bake inside the preheated oven until tomato soup is bubbly and cheese is melted, 25 to half-hour. Let stand approximately 5 mins before serving.

Notes :

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