Recipe by Mealtime.org
"Vegetarian main dishes often require hours of chopping and cooking, and a laundry list of ingredients but not in this dish. This easy casserole turns a can of vegetarian lentil soup into a hearty casserole with the help of nutritious, ready-to-serve whole-grain brown rice, canned vegetables, and cheddar cheese. Because all of the ingredients go into the casserole already cooked (canned vegetables are simply cooked vegetables in a can), all they need is a few minutes in a microwave before they are delightfully done and ready to serve."
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1 (19 ounce) can
ready-to-serve lentil soup
cooked brown rice
1 (7.75 ounce) can
unsalted mixed vegetables, drained
canned roasted red pepper, diced
shredded sharp Cheddar cheese, divided
I think how good this tastes will depend on the canned lentil soup you use. I used Amy's Organic Lentils w/ Vegetables and the soup was not good to start so the overall casserole was just okay. I used fresh red bell peppers instead of canned and added diced onions and 1 crushed garlic too. Also, I baked it at 350 for 30 minutes instead of nuking it. I think I'll try it again but making my own lentil soup (which I know defeats the purpose of this quick recipe!).
Awesome! How many ways have I altered it? Probably different each time! The roasted red peppers MAKE the dish though, so don't skimp on them. I usually add kidney beans and use frozen instead of canned veggies.
This was a good recipe, not being vegetarian I added hamburger, and skipped the can veggies and added some carrots precooked in the microwave. It made a simple main dish and would be good as a side dish too.
This was delicious! I used an organic lentil soup, and substituted 2% milk sharp Cheddar cheese. It was slightly watery, so I plan to use less of the soup in the future.
Quick meal to make when you're tired after work!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Brown Rice Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 68
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