Cheesy Garden Casserole - cooking recipe

Ingredients

2 c. cooked brown rice
2 carrots, cut into julienne strips (1 c.)
1 c. cut green beans
2 Tbsp. water
3/4 tsp. dried oregano
1 1/4 c. shredded Monterey Jack cheese
2 c. broccoli, cut into 1/2-inch pieces
1 zucchini, bias sliced (1 c.)
1 (8 oz.) can tomato sauce
1 tsp. minced dried onion
1 1/4 c. shredded Cheddar cheese

Preparation

Place cooked rice in the bottom of a 10 x 6 x 2-inch baking dish.
Cook broccoli, carrots, zucchini and green beans in boiling water about 5 to 7 minutes, or until just tender; drain well. Spoon vegetables over the rice.
Top with a mixture of tomato sauce, water, onion and oregano.
Cover and bake in a 375\u00b0 oven for 30 minutes.
Combine the cheeses and sprinkle over the casserole.
Bake, uncovered, about 5 minutes longer, or until cheese melts.
Serves six.