Dinner

Italian Fruity Vegetable Rice Casserole is for Dinner.

Italian Fruity Vegetable Rice Casserole takes 30 minutes to prepare.

Italian Fruity Vegetable Rice Casserole takes 30 minutes to cook.

Italian Fruity Vegetable Rice Casserole makes 16 servings.

The ingredients for Italian Fruity Vegetable Rice Casserole are:

1/4 cup of canola oil
1 small onion, diced
1 medium carrot, sliced
2 small stalks of celery including leaves, sliced
1 medium apple, diced
2 bay leaves
Seasonings to taste
2 cups uncooked rice
4 cups of water
1/2 pound of cheese, sliced, cubed, or shredded
26 oz of pasta sauce
4 tsp grated Parmesan cheese

Here is how you make Italian Fruity Vegetable Rice Casserole:

Money isn't coming in, the belt is getting tighter, the larder is getting lower. So, what is a starving artist to do? Contrary to popular belief, starving doesn't make you more creative -- it just makes you cranky. Starving artists, given their 'druthers, would really rather not be starving. So, I dug out some of my last few odds and ends from my pantry and fridge, and I threw together this little dish that should feed me for a couple of days. It is kind of along the same lines as my Italian Tuna and Rice Casserole (most food donations usually include rice and pasta sauce, but never pasta, go figure). This ain't the healthiest (see nutrition info below from the SparkPeople.com recipe calculator), but it ain't the worse either compared to most fast food. Italian Fruity Vegetable Rice Casserole (makes sixteen 1/2-cup servings) Directions:Preheat oven to 400 degrees FahrenheitIn a large sauce pan, heat your favorite oil over medium heat (I had canola oil on hand)While it is heating dice one onion, one carrot, two stalks of celery (including green leafy tops), and a Granny Smith apple (again, this is what I had on hand...use whatever fruit or veggies you like, if you like the apple idea, I would suggest a Red Delicious for more color and the sweetness will go well with the later added pasta sauce).Saute veggies and fruit and two bay leaves in heated oil until onions and celery are translucent and the carrot and apples start to get tender. Season with bacon salt and pepper (I opted for bacon salt because bacon goes well with onions and apples, regular salt would do as would sour salt. I used ground black pepper because it is what I had...well, you know.).In same sauce pan, without removing veggies/fruit or excess oil, add enough water and rice to make 8 cups of cooked rice. Cook rice according to package directions.Grease a 9x13 ceramic or glass baking dish (I used canola cooking spray, and I use glass and ceramic because the acids in foods react to metal bakeware giving a taste I don't care for.)When rice is done (usually about 15 minutes from boil to water absorption), spread in an even layer in the baking dish. Remove bay leaves.Cover the top of the rice with cheese. (I used Velveeta, a half pound. I think a pound would have been better but I only had the half. And use any cheese of your liking. I prefer a Colby Jack myself, but that is not what was on hand.)Evenly pour 26 ounces of your favorite spaghetti sauce over the top of rice and cheese (I had Del Monte Traditional). Then sprinkle with grated Parmesan cheese.Bake in oven for 15 minutes or until sauce is heated through and cheese has melted.Number of Servings: 16Recipe submitted by SparkPeople user DANNYRAY.

The nutritional information for Italian Fruity Vegetable Rice Casserole is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 266.7

• Total Fat: 11.1 g
• Cholesterol: 10.0 mg
• Sodium: 674.2 mg
• Total Carbs: 36.4 g
• Dietary Fiber: 3.0 g
• Protein: 6.7 g

The dietary needs meet for Italian Fruity Vegetable Rice Casserole is Vegetarian