Sweet Potato Brown Rice Casserole
Sweet Potato Brown Rice Casserole made with greek yogurt, mushrooms, spinach, mozzarella, parmesan, and cheddar cheese.
Servings: 8
Ingredients
- 5 cups cooked brown rice
- ¼ cup fresh chopped parsley
- 8 cloves garlic minced
- 8 oz mushrooms sliced
- 1 large sweet potato diced
- 1 cup plain nonfat greek yogurt
- 1 ½ cups freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 10 oz frozen spinach
- olive oil
- salt and pepper
- ¼ teaspoon onion powder
Instructions
- Preheat oven to 425 degrees
- Dice sweet potato and toss with ⅛ cup olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon onion powder
- Spread sweet potatoes out into one layer on a baking sheet
- Roast at 425 for 15 minutes, then stir
- Roast an additional 10-15 minutes, until fork tender
- Cook brown rice according to package instructions (I used a rice cooker for convenience)
- In a skillet, sauté mushrooms and garlic with 1 teaspoon of olive oil
- Cook on medium high for around 10 minutes, or until mushrooms emit their liquid and start to cook down
- Add frozen spinach and cover with a lid, until spinach thaws and breaks apart
- In a large mixing bowl, combine mushroom mixture, brown rice, sweet potatoes, greek yogurt, parsley, cheddar cheese, and parmesan cheese
- Salt to taste (I added 1 teaspoon of salt)
- Transfer mixture to a 13 X 9 casserole dish
- Top with mozzarella cheese
- Bake at 400 degrees for 20-25 minutes, or until cheese is bubbly and beginning to brown
Nutrition
Calories: 371kcal | Carbohydrates: 40g | Protein: 21g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 39mg | Sodium: 536mg | Potassium: 501mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8705IU | Vitamin C: 7mg | Calcium: 496mg | Iron: 2mg