Total Time
55mins
Prep 10 mins
Cook 45 mins

With green broccoli, golden cheese and sweet red peppers, this bountiful bake has plenty of eye appeal...and it makes a tasty and satisfying meatless entree or side dish. From the April/May 2003 Taste of Home's Light & Tasty magazine.

Ingredients Nutrition

Directions

  1. In a bowl, combine the rice, cheese, 1/2 cup egg substitute and garlic salt. Press firmly into a 2-quart baking dish coated with nonstick cooking spray. Bake at 375°F for 10 minutes. Meanwhile, place the broccoli, mushrooms, red pepper and onion in a steamer basket over 1 inch boiling water in a saucepan. Bring to a boil; cover and steam for 5 minutes or until crisp-tender.
  2. In a bowl, combine the egg substitute, milk, onion salt and pepper; stir in vegetables. Pour over rice crust. Sprinkle with cheese. Bake, uncovered at 375°F for 25-30 minutes or until a knife inserted near the center comes out clean.
Most Helpful

5 5

This was just delicious. I misread the directions and stirred the cheese in, but it still worked out fine.

5 5

OK, I sincerely enjoyed this casserole on day 1. But as my hubby said, this is the kind of meal that tastes even better on day 2 so I can't WAIT for the leftovers tomorrow!!! I made it exactly as written. Awesome stuff. Loved the rice "crust". I used 1 bag of Uncle Ben's Ready Whole Grain Medley (wild and brown rice) which was exactly 2 cups. I also used a combo of red, yellow and orange bell peppers for color. I cut mine into 6 nice portions, perfect size for a main entree with a tomato salad on the side. So easy and so tasty. Will make this again. Make for PHOTO TAG. THANKS!!!