Recipe by Nashville Nosher
"I came up with this recipe in an effort to make some food stretch until payday. Using random vegetables I had in the fridge, plus some leftover rice, I came up with this casserole and was pleasantly surprised with the results. You could easily add chicken or leave as-is for a great vegetarian dinner!"
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cooked brown rice, divided
2 (10.75 ounce) cans
condensed tomato soup, divided
yellow squash, sliced
baby portobello mushrooms, sliced - or more to taste
mozzarella cheese, shredded
Cheddar cheese, shredded
sliced white onion
red bell pepper, sliced
green bell pepper, sliced
salt and ground black pepper to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Rice Vegetable Loaf
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 284
** Calories from Fat: 85
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