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

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.