Casserole Cauliflower Loves Rice

1 cup brown or wild rice cooked with 2 c water

1 cup shredded swiss cheese (I added one more cup; used mozzarella instead)

1 can cream of mushroom soup (I used 2 cans)

1/2 head of cauliflower, chopped

Cook the rice.

Preheat oven to 400F.

In casserole dish, mix everything into the cooked rice but save some cheese to sprinkle on top.

Bake uncovered 20 minutes, according to the original recipe. I had cooked the rice the day before and maybe that had something to do with it, as it was room temperature when I added it the next day, but I heated the casserole at least 40 minutes, covered except for the last 10 minutes. 

You can add other vegetables; root vegetables work best. You want something that will still have texture after being baked. For extra protein you could always add leftover meat or beans.