Tested till perfect Corn and Tomato Rice Casserole

Corn and Tomato Rice Casserole

With the handy rice mix in the freezer and a few fixings in the pantry, this casserole takes only a few minutes to prepare before baking.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6

Ingredients

  • 6 cups 6cupsRice and Vegetable Base
  • 1 1zucchinizucchinis, chopped
  • 1 can (14 oz/398 mL) 1can (14 oz/398 mL)creamed corn
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
  • 1 cup 1cupcorn kernels
  • 1/2 cup 1/2cupchopped green oniongreen onions, (125mL)
  • 1/3 cup 1/3cupgrated Parmesan cheese
  • 1-1/2 tsp 1-1/2tspdried oregano
  • 1/2 tsp 1/2tsppepper
  • 1 cup 1cuppasta sauce
  • 1 cup 1cupshredded Monterey Jack cheese, (or Cheddar cheese)
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In bowl, combine Rice and Vegetable Base, zucchini, creamed corn, kidney beans, corn kernels, onions, Parmesan cheese, oregano and pepper. Pour into 13- x 9-inch (3 L) glass baking dish. Spread pasta sauce over top; sprinkle with Monterey Jack cheese.

Bake in 375°F (190°C) oven until casserole is bubbly, about 30 minutes.

Nutritional Information Per serving: about

cal 101 pro 3g total fat 6g sat. fat 4g
carb 10g fibre 5g chol 16mg sodium 346mg

% RDI:

calcium 4 iron 9 vit A 13 vit C 115
folate 30
All rights reserved. Transcontinental Media G.P. © 2014