Garden Casserole
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice
brown, cooked |
|
| 2 | cup |
broccoli florets
sliced 1/2 inch thick |
|
| 4 | each |
carrots
julienned |
|
| 2 | medium |
zucchini
sliced diagonally |
|
| 1 | cup |
green beans
fresh |
|
| 1 | small |
cauliflower florets
|
*
|
| 16 | ounces |
marinara sauce
|
|
| 1 | x |
soy
kaas, to taste |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice
brown, cooked |
|
| 473 | ml |
broccoli florets
sliced 1/2 inch thick |
|
| 4 | each |
carrots
julienned |
|
| 2 | medium |
zucchini
sliced diagonally |
|
| 237 | ml |
green beans
fresh |
|
| 1 | small |
cauliflower florets
|
*
|
| 462.4 | ml/g |
marinara sauce
|
|
| 1 | x |
soy
kaas, to taste |
* |
Directions
Tear cauliflower into florets Spread rice on bottom of 10x8 inch baking dish . Steam vegetables and place on top of rice top with marinara sauce cover and bake at 350℉ (180℃) for 30 minutes. Sprinkle with grated soy kaas and return to oven to melt Garnish with a few zucchini slices.
