Brown Rice Vegetable Loaf

Brown Rice Vegetable Loaf

Jamie Justice Yost

"I came up with this recipe in an effort to make some food stretch until pay day. 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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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Preheat oven to 350. Layer 1 cup of rice on bottom of casserole dish.
  2. Top with 1/2 can of tomato soup. Add your zucchini, yellow squash, and mushrooms on top of soup, and add a layer of 1/2 cup of shredded cheese (can combine mozzarella and cheddar or leave them separate for different layers.)
  3. Add a layer with the remaining 1/2 can of soup.
  4. Top soup with remaining rice and add your broccoli, carrot, onion, bell peppers, garlic, and herbs.
  5. Top with remaining can of soup.
  6. Add remaining cheese for final layer.
  7. Cook for 25 - 30 minutes and let stand before serving.


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