Roasted Vegetable Casserole

I love, love, love roasted vegetables.  I make them at least a few times a week with a variety of veggies: broccoli, squash (summer and winter), sweet potatoes, brussel sprouts, peppers, onions….you name it, I’ll roast it!  A few weeks ago I attempted to make a roasted vegetable casserole so I could include my favorite vegetables, healthy fats, carbs and protein in one dish.  However, the result was way too dry.  This time I included a secret ingredient:

I noticed Hungry Girl uses Amy’s Chunky Tomato Bisque in some of her recipes, so I decided to use that instead of the casserole-typical “cream of” soups.

Roasted Vegetable Casserole

Ingredients:

• > 4 cups of vegetables of your choosing: I used mushrooms, red pepper, onion, zucchini and summer squash.  I highly recommend the onion.
• 2 tbsp of olive oil
• 2 cups of cooked brown rice
• .5 cup shredded cheddar cheese
• 1 cup of Amy’s Chunky Tomato Bisque Soup
• 1 cup of black beans or chickpeas

Directions:

1. Preheat the oven to 415*.  Cut vegetables into bite size pieces.  Toss with olive, oil and salt. 
2. Put in the oven for ~30 minutes, checking after 15 minutes to flip and make sure none of the vegetables are burning.  Optional: go use bike trainer/exercise.
3. Lower the oven temperature to 350*.  Put brown rice into a 2 qt baking dish.  Mix in roasted vegetables, beans, and soup.  Top with shredded cheese
4. Cook for 20 minutes, or until heated through and cheese is melted.  Optional: go use bike trainer/exercise some more while it cooks.

This makes 6 servings for 6 Points Plus each.

One of the great parts of this recipe is that during the “waiting” parts I went upstairs to use the bike trainer.  I did a total of 60 minutes while I was waiting for this to cook, and then waiting for Neil to get home to eat.  I’m loving it and will be doing a post on it sometime soon.

Now I’m off to enjoy the return of glorious Thursday night TV.  Glad that I’m not the only one out there who likes to unwind in front of the tube.