Rice-and-Vegetable Casserole
Vegetables are layered with a rice-and-egg mixture in this easy and delicious vegetarian entrée.
INGREDIENTS
- 1 tablespoon olive oil
- 2 onions, chopped
- 1 (8-ounce) package sliced mushrooms
- 2 red bell peppers, chopped
- 1 jalapeño pepper, minced
- 4 cups cooked brown rice
- 1½ cups milk
- 1 egg
- 2 egg whites
- ½ cup low-fat sour cream
- 1 cup shredded part-skim mozzarella cheese
- ½ cup shredded Colby cheese
Preheat oven to 350ºF. Spray a 13″ × 9″ baking pan with nonstick cooking spray and set aside.
In large saucepan, heat olive oil. Add onions and mushrooms; cook and stir for 3 minutes. Then add bell peppers and jalapeño pepper; cook and stir for 3–4 minutes longer until vegetables are crisp-tender.
In large bowl, combine rice, milk, egg, egg whites, sour cream, mozzarella cheese, and Colby cheese.
Layer half of this mixture in the prepared baking pan. Top with vegetables, then top with remaining rice mixture.
Bake for 50–65 minutes or until casserole is bubbling, set, and beginning to brown. Let stand for 5 minutes, then cut into squares to serve.
Serves 8
Calories: 276.42
Fat: 10.87 grams
Saturated fat: 5.35 grams
Dietary fiber: 3.25 grams
Sodium: 175.20 mg
Cholesterol: 49.67 mg
