Broccoli & Rice Casserole
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 tbsp Canola Oil 1 cup, chopped Onions, raw 2 cup Mushrooms, sliced3 serving Brown rice (1 cup cooked) 1 cup Sour Cream, reduced fat 2.5 cup Cheese, Kraft 2% Milk Reduced Fat Shredded Cheddar 2 tbsp Grey Poupon Dijon Mustard 2 tsp Garlic powder 1 tsp Pepper, black 2.25 cup Campbell's Cream of Chicken Soup (98% fat free) 1 package (2 lb) Broccoli, frozen 1.5 cup slices Waterchestnuts (water chestnuts) chopped2 cup, pieces or slices Mushrooms, fresh
1. Coat crock pot with cooking spray.
2. In skillet saute onions & mushrooms in oil 3-5 min until soft.
3. Add rice & water chestnuts. Mix well. Place in crock pot.
4. Add broccoli layer over rice.
5. In med. bowl, combine soup, sour cream, 1 C cheese, mustard, garlic, & pepper. Mix well.
6. Add mixture over broccoli & top with remaining cheese.
7. Cover & cook on low for 1 hr. Uncover & cook 10 min longer, or until hot in center.
Serving Size: Makes 24 1/2 C servings
Number of Servings: 24
Recipe submitted by SparkPeople user DEGWINN.
Number of Servings: 24
Recipe submitted by SparkPeople user DEGWINN.
Nutritional Info Amount Per Serving
- Calories: 122.2
- Total Fat: 5.8 g
- Cholesterol: 14.1 mg
- Sodium: 286.4 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.2 g
- Protein: 5.7 g
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