Broccoli, Cheese, and Rice Casserole
- Number of Servings: 8
Ingredients
1/2 cup chopped onioncrushed red pepper (to taste)1/2 tsp tarragon1 cup uncooked instant rice1/4 cup fat-free milk4 oz processed cheese (such as velveeta)2 Tbs butter, softened2 (10oz) packages frozen chopped broccoli, thawed and drained1 (10.75 oz) can cream of mushroom soup2 Tbs panko breadcrumbs1 Tbs grated Parmesan cheese
Preheat oven to 350°
Saute onion with red pepper flakes and tarragon.
Combine all ingredients (except the parmesan and panko) in a large bowl, and spoon into a 2-quart casserole.
Evenly sprinkle with panko and parmesan, bake at 350° for 45 minutes.
Allow to cool for 10 minutes or so before serving to set.
Yield: 8 servings 1/2 cup each.
Saute onion with red pepper flakes and tarragon.
Combine all ingredients (except the parmesan and panko) in a large bowl, and spoon into a 2-quart casserole.
Evenly sprinkle with panko and parmesan, bake at 350° for 45 minutes.
Allow to cool for 10 minutes or so before serving to set.
Yield: 8 servings 1/2 cup each.
Nutritional Info Amount Per Serving
- Calories: 172.4
- Total Fat: 8.8 g
- Cholesterol: 17.9 mg
- Sodium: 502.4 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 2.5 g
- Protein: 7.5 g
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