Brown Rice Vegetable Loaf

I came up with this recipe in an effort to make some food stretch until payday. Using random vegetables I had in the fridge, plus some leftover rice, I came up with this casserole and was pleasantly surprised with the results. You could easily add chicken or leave as-is for a great vegetarian dinner!

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 284 Calories

Ingredients

• 1 carrot, shredded
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• 1 cup chopped broccoli
• ½ green bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• ¾ cup mozzarella cheese, shredded
• ¾ cup Cheddar cheese, shredded
• ½ red bell pepper, sliced
• 2 (10.75 ounce) cans condensed tomato soup, divided
• 2 cups cooked brown rice, divided
• 7 baby portobello mushrooms, sliced - or more to taste
• ½ cup sliced white onion

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Spread 1/2 of the rice into the bottom of a large baking dish. Pour about 1/2 can tomato soup over rice and top with zucchini, yellow squash, and mushrooms. Sprinkle 1/2 cup mozzarella cheese and 1/2 cup Cheddar cheese over vegetables. Pour remaining 1/2 can soup over cheese.

Step 3

Spread remaining rice into baking dish. Add broccoli, onion, red bell pepper, green bell pepper, carrot, garlic, parsley, and oregano. Season with salt and pepper. Pour remaining 1 can soup over vegetables and top with remaining cheese.

Step 4

Bake in the preheated oven until tomato soup is bubbly and cheese is melted, 25 to 30 minutes. Let stand about 5 minutes before serving.