Cornucopia Casserole

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What's For Dinner?

Cornucopia Casserole

– by Jean Fisher

Cheese and rice casserole filled with healthy vegetables.

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Cornucopia Casserole

Print out the recipe for Cornucopia Casserole

Serves 4

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2 cups vegetable broth
1 cup uncooked rice
12 ounces zucchini
2 stalks celery
2 ounces frozen green beans
1/4 cup frozen corn
1/4 cup frozen peas
8 ounces processed American cheese
1/4 cup milk
1 dash pepper
1 dash sage
1 dash tarragon

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From kitchen to table in 1 hour 15 minutes.

Directions

Spray a casserole dish with non-stick cooking spray. Preheat oven to 350 degrees.
Pour vegetable broth into casserole dish. Stir in rice and place in oven.
Dice zucchini and celery. Place in a bowl with green beans, corn and peas.
Combine processed cheese and milk in a saucepan and heat on low stirring constantly as cheese melts.
Pour melted cheese into bowl with vegetables. Sprinkle with pepper, sage and tarragon. Mix well.
Remove casserole dish with rice from oven. Pour cheese and vegetables into casserole dish and stir to mix. Return to oven and bake for 1 hour or until contents are firm and the top is golden brown.

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Nutritional information for Cornucopia Casserole

Calories: 465
Calories from Fat: 90.5

% Daily Value*

Total Fat 10g	16%
Saturated Fat 5g	25%
Cholesterol 26mg	9%
Sodium 1770.5mg	74%
Total Carbohydrates 74g	25%
Dietary Fiber 9g	37%
Sugars 8.5g	~
Protein 22.5g	45%

Vitamin A	76%	Iron	21%
Vitamin C	63%	Calcium	45%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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