Vegetable & Rice Casserole

This was so GOOD! I had stuff left over. We are on a very tight budget, which precludes the extravagant waste of food, so I concocted this recipe in order to stick to my guns, so to speak. It was WAY good, and you can substitute your own ingredients. It is mega-versatile. Enjoy it! NOTE: You can also add pre-cooked meat to this, and season accordingly to make a one-dish meal!

• Ready In: 42 mins
• Serves: 6
• Yields: 2 -quart casserole

Ingredients

• 1  dash  cooking spray, as needed
• 1  cup cooked rice (cooked weight)
• 2 1⁄2 cups  mixed vegetables (canned-precooked until soft but not yet tender)
• 1  pinch salt
• 1  pinch pepper, to taste
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon garlic powder
• 1  teaspoon  balsamic vinegar
• 1⁄3 cup  breadcrumbs (left over) or 1⁄3 cup prepared stuffing (left over)
• 1⁄3 cup sharp cheddar cheese, shredded
• 2  tablespoons parmesan cheese, grated
• 1  pinch ground cayenne pepper
• 1  pinch Hungarian paprika

Directions

1. Spray 2-quart casserole to prevent massive sticking.
2. Layer the casserole contents in exactly the order listed above.
3. Cover and bake in a 375°F oven for 35-40 minutes.