Name: Brown Rice Vegetable Loaf
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Cooked brown rice, divided - 2 cups; Condensed tomato soup, divided - 2 (10.75 ounce) cans; Zucchini, sliced - 1; Yellow squash, sliced - 1; Baby portobello mushrooms, sliced - or more to taste - 7; Mozzarella cheese, shredded - ¾ cup; Cheddar cheese, shredded - ¾ cup; Chopped broccoli - 1 cup; Sliced white onion - ½ cup; Red bell pepper, sliced - ½; Green bell pepper, sliced - ½; Carrot, shredded - 1; Garlic, minced - 3 cloves; Dried parsley - ½ teaspoon; Dried oregano - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Brown Rice Vegetable Loaf

1. Cooked brown rice, divided - 2 cups

2. Condensed tomato soup, divided - 2 (10.75 ounce) cans

3. Zucchini, sliced - 1

4. Yellow squash, sliced - 1

5. Baby portobello mushrooms, sliced - or more to taste - 7

6. Mozzarella cheese, shredded - ¾ cup

7. Cheddar cheese, shredded - ¾ cup

8. Chopped broccoli - 1 cup

9. Sliced white onion - ½ cup

10. Red bell pepper, sliced - ½

11. Green bell pepper, sliced - ½

12. Carrot, shredded - 1

13. Garlic, minced - 3 cloves

14. Dried parsley - ½ teaspoon

15. Dried oregano - ½ teaspoon

16. Salt and ground black pepper to taste - ½ teaspoon

How to cook deliciously - Brown Rice Vegetable Loaf

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.