Vegetable Casserole
A delightful blend of fresh veggies and comforting ingredients, perfect for a busy weeknight dinner.
Ingredients
Vegetables and Rice
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 2 cups cooked rice
- 1 can (15 oz) diced tomatoes drained
Seasonings and Toppings
- 1 cup shredded cheese Cheddar or mozzarella recommended
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine all the vegetables and cooked rice.
- Add the diced tomatoes, garlic powder, oregano, salt, and pepper. Mix well.
- Transfer the mixture to a greased casserole dish.
- Top with shredded cheese.
Baking
- Bake for 30-35 minutes or until the cheese is bubbly and golden.
Notes
Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage. Mix and match vegetables as desired.