Everything but the Kitchen Sink Rice Casserole by: Nicole Spencer, RD

This is a great healthy, easy one-pot dish perfect to serve a hungry family! Of course if a family is vegetarian or doesn’t eat tofu, the recipe can be adapted to use only tofu or only meat.

Everything but the Kitchen Sink Rice Casserole

Makes 4 – 6 servings.
Prep Time
30 min
Cook Time
30 min
Total Time
1 h


  • 1 medium onion, diced
  • 1/2 lb (250g) ground beef/turkey/chicken
  • 1 12 oz (350 g) package extra firm tofu, crumbled
  • 1 green pepper, diced
  • 4 cups (1 L) canned diced tomatoes (can substitute for fresh tomatoes)
  • 4 cups (1 L) cabbage, shredded
  •   salt to taste (less is needed if the canned tomatoes have added salt)
  • 1 tsp (5 mL) dried oregano
  • 2 tsp (10 mL) dried basil
  • 1 tsp (5 mL) garlic powder
  • 3 cups (750 mL) cooked U.S. brown rice
  • 1/2 cup (125 mL) yogurt
  • 1 cup (250 mL) mozzarella cheese


  1. Preheat the oven to 325° F (160°C).
  2. Sauté onion in a large oven-safe pot until soft, stirring often. Add the meat, tofu and bell pepper and cook until meat is brown and peppers are soft, stirring frequently.
  3. Add the tomatoes, cabbage, salt, oregano, basil and garlic powder to the meat mixture and cook until tender–crisp. Remove from heat and stir in rice and yogurt.
  4. Bake covered for 30-45 minutes, until casserole is bubbly. While casserole is baking, grate cheese. Sprinkle casserole with cheese and let melt.