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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
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Beth's Broccoli and Rice Casserole

Submitted by: ELIZABETHKFOX

Introduction

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

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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.






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