Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 161.6
- Total Fat: 2.2 g
- Cholesterol: 5.0 mg
- Sodium: 388.5 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 1.5 g
- Protein: 13.1 g
View full nutritional breakdown of Beth's Broccoli and Rice Casserole calories by ingredient
Beth's Broccoli and Rice Casserole
Submitted by: ELIZABETHKFOXIntroduction
This recipe is adapted from Sunny Anderson's "Cheesy Mushroom Broccoli Casserole" recipe and is recorded for its nutrition information. This recipe is adapted from Sunny Anderson's "Cheesy Mushroom Broccoli Casserole" recipe and is recorded for its nutrition information.Number of Servings: 8
Ingredients
-
Smart Balance Butter with Olive Oil, 3 tbsp
Gold Medal Unbleached All Purpose Flour, 2 tbsp
Baby Bella Mushrooms, sliced, 8 oz
yellow onion, diced, 1/4 to 1/2 cup
garlic cloves, minced, 2
garlic powder, 1/2 tsp
cayenne pepper, 1/4 tsp
Land O Lakes Fat Free Half and Half, 1..5 cups
Swanson Chicken Stock, 1/2 cup
Great Value Frozen Broccoli Florets, 1 (10 oz.) bag
Kraft Fat Free Shredded Cheddar, 2 cups
Uncle Ben's Fast and Natural Brown Rice, 2 cups cooked
salt and pepper, to taste
Directions
Preheat oven to 425 degrees F.
Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ELIZABETHKFOX.
Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ELIZABETHKFOX.
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