null
Vegetable and Rice Casserole
Ingredients
- 2 (3.5-oz) pouches boil in bag brown rice
- 3 Tbsp butter, divided
- 2 (12-oz) pkg stir fry vegetable medley
- 1 (10.5-oz) can cream of mushroom soup
- 1 (8-oz) carton sour cream
- 1½ tsp Italian seasoning
- 1 (8-oz) pkg shredded Cheddar cheese, divided
- 1 cup panko breadcrumbs
Instructions
- Preheat broiler. Cook rice according to package directions.
- Meanwhile, melt 1 Tbsp butter in a large skillet over medium-high heat. Add vegetables; cook 8 minutes or until tender. Remove vegetables from skillet.
- Reduce heat to medium. Add soup, sour cream, and Italian seasoning to same skillet; cook 3 minutes or until thoroughly heated. Add 1 cup cheese, stirring until melted. Add vegetables and rice, stirring to combine. Transfer rice mixture to a greased 13- x 9-inch baking dish.
- Melt 2 Tbsp butter; toss with breadcrumbs. Sprinkle 1 cup cheese and breadcrumb mixture over casserole. Broil 2 minutes or until topping is lightly browned.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
522
|
0
|
522
|
| Fat (g) | 28 | 28 | |
| Sat. Fat (g) | 15 | 15 | |
| Protein (g) | 18 | 18 | |
| Carb (g) | 52 | 52 | |
| Fiber (g) | 5 | 5 | |
| T. Sugs (g) | 7 | 7 | |
| A. Sugs (g) | 0 | 0 |
