This is easy to cut down, and i use just the broccoli, carrots and celery sometimes. It's actually a pretty good dish, but I do not use low sodium or low fat cheese in it...however, you can use it.


  • 2 cups cooked brown rice
  • 1 cup grated cheddar cheese (about 4 oz.)
  • 1/2 cup chopped onion
  • 1 cup cauliflower flowerettes
  • 1 cup chopped broccoli
  • 1/2 cup sliced celery
  • 1/2 cup sliced carrots
  • 1/2 cup sliced zucchini
  • 1 clove garlic
  • 2 tsp dried basil
  • 2 cups pasta sauce


1. Preheat oven to 350 degrees
2. combine rice and half of the cheddare cheese. Mix well. Place in bottom of a 10 x 6 x 2-inch baking dish.
3. Meanwhile, steam the vegetables 5-7 minutes until tender crisp. Spoon vegetables over rice-cheese misture.
4. Combine pasta sauce, garlic, and basil. Pour over vegetables. Top with remaining cheese.
5. Bake at 350 degree for 30 minutes.

Makes 8 servings. Calories: 155 per serving Sodium: 141 mg. Cholesterol: 14 mg. Protein: 6 g.

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Submitted 6/13/05.
Source: Healthier Eating Guide and Cookbook
Submitted By: tc c
Garden Veggies Casserole