Brown Rice Vegetable Loaf

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Jamie Justice Yost 94

"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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1 h servings 284 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 760 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread 1/2 of the rice into the bottom of a large baking dish. Pour about 1/2 can tomato soup over rice and top with zucchini, yellow squash, and mushrooms. Sprinkle 1/2 cup mozzarella cheese and 1/2 cup Cheddar cheese over vegetables. Pour remaining 1/2 can soup over cheese.
  3. Spread remaining rice into baking dish. Add broccoli, onion, red bell pepper, green bell pepper, carrot, garlic, parsley, and oregano. Season with salt and pepper. Pour remaining 1 can soup over vegetables and top with remaining cheese.
  4. Bake in the preheated oven until tomato soup is bubbly and cheese is melted, 25 to 30 minutes. Let stand about 5 minutes before serving.



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