Corn and Tomato Rice Casserole

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

  • 6 cups Rice and Vegetable Base
  • 1 zucchini chopped
  • 1 can creamed corn
  • 1 can red kidney bean drained and rinsed
  • 1 cup corn kernels
  • 1/2 cup chopped green onion (125mL)
  • 1/3 cup grated Parmesan cheese
  • 1 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 cup pasta sauce
  • 1 cup shredded Monterey Jack cheese (or Cheddar cheese)

Method

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 facts <b>Per serving:</b> about

  • Sodium 346 mg
  • Protein 3 g
  • Calories 101.0
  • Total fat 6 g
  • Cholesterol 16 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 115.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Corn and Tomato Rice Casserole

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