Baked Vegetable Rice Casserole Recipe

About this recipe

A wholesome diabetic-friendly dinner featuring tender vegetables, brown rice, and a flavorful marinara sauce, topped with melted cheese for a satisfying finish.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 450G Pack'D Organic Broccoli Florets
• 600G Picard Organic Green Beans
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Cathedral City Mature Cheddar Cheese
• - Rao'S Homemade Marinara Tomato Sauce

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Place 2 cups of cooked brown rice evenly in a 2-quart baking dish.
3. 3. Steam 2 cups of broccoli florets, 2 sliced carrots, 1 cup of trimmed green beans, and 1 diced zucchini until tender-crisp, then drain.
4. 4. Spread the steamed vegetables over the rice in the baking dish.
5. 5. Pour 1 cup of marinara sauce evenly over the vegetables and rice. Cover the dish with foil and bake for 30 minutes.
6. 6. In a bowl, combine 8 ounces of shredded cheddar cheese.
7. 7. Remove the foil from the baking dish, sprinkle the cheese mixture evenly over the casserole, and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
8. 8. Remove from the oven and let cool for a few minutes before serving.