Vegetable Rice Casserole

Ingredients:

• 1 (16-ounce) package frozen cauliflower, broccoli, and carrots
• 1 (15-ounce) carton reduced-fat ricotta cheese
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
• 1/2 cup reduced-fat mayonnaise or reduced-fat sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon garlic powder
• 3 cups cooked rice, cooked without salt or fat
• 1/2 cup sliced green onion
• vegetable cooking spray

Directions:

1. Preheat oven to 350 degrees.
2. Cook vegetables in a small amount of boiling water 5 minutes; drain well.
3. Combine ricotta, Monterey Jack, sour cream, salt, white pepper, and garlic powder in a large bowl; stir well.
4. Add cooked vegetables, rice, and green onion; mix well.
5. Spoon into a shallow 2-quart casserole coated with cooking spray.
6. Cover with aluminum foil; bake for 20 minutes.
7. Uncover and bake 20 to 25 minutes or until hot.

Time: 15 minutes prep - 45 minutes cooking

Nutrients:
(per serving)

• 385 Calories
• 14 g Fat (6 g Saturated)
• 40 mg Cholesterol
• 380 mg Sodium
• 19 g Protein
• 47 g Carbohydrates

Yields: 6 servings

The Guilt-Free Comfort Food Cookbook
by Georgia Kostas, R.D., M.P.H.
page: 226