Cheesy Garden Casserole

By Hklbrries

Ingredients

• 1 tbsp butter
• 1/2 cup slivered almonds
• 2 cups cooked brown rice
• 1/4 cup chopped fresh parsley
• 2 tbsp soy sauce
• 2 cups sliced broccoli
• 4 carrots, cut into julienne strips
• 1 zucchini, cut into julienne strips
• 1 cup cut green beans
• 1 cup cauliflower florets
• 2 cups Marinara Sauce (recipe in collection) or tomato sauce
• 1 cup shredded Colby cheese (4 ounces)
• 1 cup shredded Monterey Jack cheese (4 ounces)

Details

Servings 6

Preparation

Step 1

Preheat oven to 375 F. Oil a 10-by-8-inch covered baking dish or a 1-quart ovenproof casserole with cover.

In a small skillet, melt butter; saute slivered almonds until lightly browned. Add to cooked rice; stir in parsley and soy sauce. Spread rice mixture on bottom of the baking dish.

Steam the vegetables until crisp-tender, 5 to 7 minutes. Spoon the vegetables over the rice and pour the marinara sauce evenly over the top.

Cover the baking dish and bake until heated through, about 30 minutes. Combine the cheeses; sprinkle over the casserole. Return the dish to the oven, uncovered, until the cheeses melt, about 5 minutes.

For variety, use other vegetables.