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Vegetable and Mixed Rice Casserole Recipe

Vegetable and Mixed Rice Casserole Recipe

8 servings

Vary the vegetables according to season or preference



1 1/2 cups shiitake or cremini mushrooms

1 cup sliced zucchini

1/2 cup each: chopped onion, green and red bell pepper

1 teaspoon dried thyme leaves

1 package brown and wild rice mix, cooked with spice packet

1 can pinto beans, rinsed, drained

1 cup each: whole kernel corn, fat-free sour cream,

shredded reduced-fat Cheddar cheese, divided

Salt and pepper, to taste


Saute mushrooms, zucchini, onion, bell peppers, and thyme in lightly greased medium skillet until vegetables are tender, 8 to 10 minutes. Combine vegetables with rice, beans, corn, sour cream, and 1/2 cup cheese in 2-quart casserole. Season to taste with salt and pepper, sprinkle with remaining 1/2 cup cheese. Bake, uncovered, at 350 degrees until hot, 30 to 40 minutes.


Per Serving:

Calories: 203

% of calories from fat: 15

Fat (gm): 3.5

Saturated fat (gm): 1.9

Cholesterol (gm): 10.1

Sodium (mg): 141

Protein (gm): 10.5

Carbohydrate (gm): 33.7

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