Vegetable Rice Casserole Recipe

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Ingredients:

Serving

3 cups water
1 tbsp butter
1 1/2 cups long grain rice
1 tbsp dried parsley
1 1/2 tsp dried dill weed, divided
1 tsp celery salt, divided
1/2 cup diced carrot
1/2 cup diced fresh tomato
1/2 cup diced green pepper
1/2 cup diced onion
1/2 cup diced celery
2 tbsp diced banana peppers (optional)
1 tbsp olive oil
1 (10 3/4 oz) can condensed cream of chicken soup
1/4 cup milk
1 tsp dried basil
1/2 tsp dried thyme or 1/2 tsp oregano
1/4 tsp pepper

Directions:

Preheat oven to 350*.
Bring water to a boil in a large saucepan; add rice.
Cover and simmer for 20 minutes or until liquid is absorbed.
Stir in the parsley, 1 teaspoons dill and 3/4 teaspoons celery salt; set aside.
In a skillet, saute carrots, tomato, green pepper, onions, celery and banana peppers in oil until crisp tender.
Stir in soup, milk, basil, thyme, pepper and remaining dill and celery salt.
Divide rice mixture in half and place in a 12 by 9 by 2 baking pan.
Top with vegetable mixture then other half of rice mixture.
Cover and bake for 45 minutes or until heated through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	32.02 Kcal (134 kJ)
Calories from fat	20.57 Kcal
		% Daily Value*
Total Fat	2.29g	4%
Cholesterol	2.84mg	1%
Sodium	29.81mg	1%
Potassium	87mg	2%
Total Carbs	2.54g	1%
Sugars	1.25g	5%
Dietary Fiber	0.71g	3%
Protein	0.61g	1%
Vitamin C	8.1mg	13%
Vitamin A	0.1mg	2%
Iron	0.2mg	1%
Calcium	25.3mg	3%

Amount Per 100 g
Calories	32.13 Kcal (135 kJ)
Calories from fat	20.64 Kcal
		% Daily Value*
Total Fat	2.29g	4%
Cholesterol	2.85mg	1%
Sodium	29.92mg	1%
Potassium	87.3mg	2%
Total Carbs	2.55g	1%
Sugars	1.25g	5%
Dietary Fiber	0.71g	3%
Protein	0.61g	1%
Vitamin C	8.1mg	13%
Vitamin A	0.1mg	2%
Iron	0.2mg	1%
Calcium	25.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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