Rice and Vegetable Casserole

READY IN: 1hr 15mins
Recipe by April J.

This is a delicious, easy vegetarian recipe that even carnivores can't resist!

Top Review by Sydney Mike

Made this with 1 substitution ~ cream of vegetable soup instead of the mushroom kind, but otherwise I followed the recipe right on down! And, although I didn't mind the frozen veggies, another time I would probably prepare this with a mix of fresh vegetables! [Made & reviewed in Bargain Basement tag]

Ingredients Nutrition

  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (10 ounce) bagfrozen seasoned mixed vegetables
  • 1 (15 1/4 ounce) can garbanzo beans
  • 1 (15 1/4 ounce) can corn
  • 3 cups Spanish rice
  • shredded cheese


  1. Cook rice according to the instructions on the box.
  2. Combine mushroom soup, vegetables, and rice in a 13 x 9 casserole dish.
  3. Cover mixture with shredded cheese until it is entirely covered.
  4. Bake at 350 degrees for 40-45 minutes.

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