GREEN VEGETABLE AND RICE CASSEROLE 1 BASIC RECIPE HUNDREDS OF VARIATIONS..GLOBALLY ADJUSTABLE RECIPE TOO

Here is a great money saving basic recipe, that is actually a good way of using up leftovers too.

The recipe feeds 4

Make it Vegan by using vegan soups and cheeses
 2 tbsp  butter or margarine
2 pounds cooked, chopped  broccoli, chopped spinach, or chopped Swiss Card (inc Stems) 
2 garlic cloves smashed and minced (optional)
2tsp dried thyme* (optional)
1 1/2 cups grated cheese
1 cup toasted breadcrumbs or chopped nuts (optional)
1 1/2 cups cooked rice
2cups cream of  vegetable soup ( any variety, reconstituted if using condensed)
sea salt and pepper to taste
Hot sauce to taste optional
2 tbsp. olive oil or melted butter for drizzling

Preheat oven 350F  use a greased or buttered casserole dish (this dish may also be made ahead and cooked later, if so, store in the refrigerator).

Saute the garlic in the melted butter and add the cooked greens, and herbs.
Add the cooked rice and the soup and stir well to mix and heat through.
Check seasonings. 

* use any dried herb or fresh of choice..use double amounts fresh to dried.

Pour into the greased casserole and top with the grated cheese & breadcrumbs.

Drizzle with olive oil/melted butter and bake for 30 mins on a lined cookie sheet, until golden and bubbling.

Remove from oven and wait 15 mins before serving for contents to settle.
This is perfect for any season and easy for weekends.
It is also a great recipe for folks in University dorms, living on a fixed income or who have just got married.

Variations:
use 2 pounds of any combination of cooked, chopped vegetables in place of the greens.
Make sure the cooked rice is fresh, especially if using leftover (good use for Chinese takeaway left over steamed rice).


Add extra vegetables like celery and onions for deeper flavors, also nutritional yeast if you are cooking dairy-free.


This is great served with sliced cooked potatoes in layers with the rice and vegetables, like a scallop, maybe adding more soup or milk.

This dish feeds a crowd by being easily doubled and trebled.
In place of cooked rice, use any other cooked grain, Kasha, barley, quinoa, even couscous works.

Use seasonal fresh herbs and if you have excess veggies in your garden this makes a great gift for elderly neighbors without breaking the bank.

For extra protein add sliced boiled eggs in the middle of the rice and vegetable casserole, or cooked legumes/dried beans.

If you don't have any fresh vegetables even canned ones will work, just add extra herbs and garlic.

For party dishes in place of toasted breadcrumbs use seasoned stuffing mixes.

Also this recipe can be made for any ethnic cuisine using the spices and herbs of that country/region.

In place of soup, use a thin white, cheese, stock, wine,  tomato sauce (not ketchup) or water.

In place of breadcrumbs you may also use crushed cornflakes or potato chips.

 GREAT, HEALTHY FOOD AND EASY ON THE POCKETBOOK/WALLET..all part of living the GOOD LIFE well.