Corn and Tomato Rice Casserole
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 101 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 5 g |
| chol | 16 mg |
| sodium | 346 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 9 |
| vit A | 13 |
| vit C | 115 |
| folate | 30 |
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.
Ingredients
- 6 cups Rice and vegetable Base
- 1 zucchini, chopped
- 1 can (14 oz/398 mL) creamed corn
- 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup chopped green onions, (125mL)
- 1/3 cup grated Parmesan cheese
- 1-1/2 tsp dried oregano
- 1/2 tsp pepper
- 1 cup pasta sauce
- 1 cup shredded Monterey jack cheese, (or Cheddar cheese)
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.
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