This vegetarian casserole delivers on pure comfort and haeartwarming flavor
Preheat oven to 375 degrees.
Combine vegetables in a large mixing bowl. Add salt substitute, freshly ground pepper, and paprika, and toss well with your hands to distribute evenly.
Add shredded cheese and rice, and toss again to combine. Pour into a 9 x 13–inch glass casserole dish. In a small bowl, mix together almond milk and yogurt, and pour over casserole.
Bake for 50 minutes or until rice is tender.
Makes 4 servings as an entrée or 8 servings as a side dish.
Calories: 412
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 230 | ||
Calories from Fat: 48 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 13.1mg | 4 % | |
Sodium 393.2mg | 14 % | |
Potassium 574.4mg | 15 % | |
Total Carbohydrate 37.5g | 11 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 33.3g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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