I love a good, hearty, comfort food casserole!  This Cheesy Rice and Veggie Bake includes broccoli, onions, mushrooms and celery, baked with rice, creamy mushroom soup and cheese for a simple, healthy weeknight dinner.

Use leftover Cream of Mushroom Soup from last night’s dinner and save time as well as feel good about a healthy choice.  While preparing broccoli and onions, chop extra that can be used in tomorrow night’s Crustless Broccoli Quiche.  It’s all part of my attempt to bring you helpful weekly menus that save you time, yet also bring balance to your week.

Happy Cooking!  ~ Gena

Cheesy Rice and Veggie Bake

Ingredients:
Serves 5-6

• unsalted butter, for greasing casserole dish **
• 1 cup celery, sliced (about 4 stalks)
• 1 head of broccoli (about 2 cups) **
• 1/2 onion (yellow or white, medium size) chopped **
• 8 oz. sliced white mushrooms **
• 3 cups homemade cream of mushroom soup ** (or 1 can condensed)
  • use homemade soup left over from last night’s dinner if following weekly menu
• 2 cups shredded cheddar cheese (divided) **
• 1 cup jasmine rice
• 1/2 tsp. black pepper **
• 1 cup water

** ingredients that are found in other meals from This Week’s Menu, starred to help in your planning.

Directions:

• Preheat oven to 350° F.  Using a paper towel, spread butter to coat a 9 x 13 baking dish.
• In a large bowl, combine celery, broccoli, onion, mushrooms, soup, 1 cup cheddar cheese, rice, pepper and water.  Stir to combine.
• Spread evenly into prepared casserole dish.
• Sprinkle the rest of the cheese evenly over the top.
• Bake at 350 for 30-35 minutes until the broccoli is cooked through and the cheese is golden and bubbly on top. Serve hot!

Enjoy!

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