Name Cheesy Garden Casserole


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  • Serves: 6
  • Complexity: easy
  • kcal: 2 1/2 Sins on Green, 6 1/2 Sins on Original
  • Origin: Italian, Western Europe
Cheesy Garden Casserole


  • 113g/4 oz broccoli, chopped
  • 113g/4 oz cauliflower, cut into florets
  • 113g/4 oz carrots, sliced
  • 113g/4 oz courgettes, sliced
  • 113g/4 oz green beans, cut into 1" pieces
  • 340g/12 oz cooked brown rice
  • freshly ground black pepper
  • 1 tsp dried oregano
  • 397g/14 oz can chopped tomatoes
  • 113g/4 oz reduced fat cheddar cheese, grated

Preheat the oven to 190°C, 375°F, Gas Mark 5. Cook all the vegetables in a pan of boiling water for approximately 5-7 minutes and then drain. Place the rice in an ovenproof casserole dish and spoon the vegetables over the top. Sprinkle with pepper and oregano and cover with the tomatoes. Bake for 30 minutes and then remove from the oven and sprinkle with the cheese. Return to the oven for about 5 minutes or until the cheese has melted.

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