Cheese and Vegetable Rice Casserole

(Courtesy of Family Circle)

Ingredients:
1 (16 oz.) pkg. frozen broccoli, cauliflower and carrots, thawed
4 c. cooked rice
1 (15 oz.) can black beans, rinsed and drained
1 (12 oz.) jar roasted red sweet peppers, drained and coarsely chopped
1 c. frozen whole kernel corn, thawed
2 (4 oz.) cans diced green chile peppers, drained
2 c. shredded cheddar cheese (8 oz.)
1 1/4 c. chicken broth
1/2 c. seasoned fine dry bread crumbs
2 Tbsp. butter or margarine, melted


Directions:
Preheat oven to 250 degrees.  Lightly grease a 3 quart rectangular baking dish; set aside.


In a large bowl, stir together mixed vegetables, cooked rice, beans, roasted peppers, corn and chile peppers. Stir in 1 c. of the cheese and the broth.  Transfer mixture to the prepared baking dish.  Sprinkle with the remaining 1 c. of cheese.


In a small bowl, combine bread crumbs and melted butter.  Sprinkle over vegetable mixture.


Bake, uncovered, for 35-40 minutes or until mixture is heated through and crumbs are golden.  Let stand for 10 minutes before serving.


Note~ For a vegetarian version, use vegetable broth instead of the chicken broth.

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