Broccoli and Rice Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup long-grain white rice, cooked without salt or fat3 cups broccoli, choppedNonstick vegetable cooking spray1 Tbsp olive oil1 cup onion, chopped2 garlic cloves, minced1/2 cup celery, chopped1 can (10.75 oz) condensed low-fat cream of celery soup1/2 cup water chestnuts, sliced1/4 cup Parmesan cheese1/2 cup (2 oz) cheddar cheese, shredded (divide into 1/4 cup portions)1 cup low-fat milk1/2 tsp salt-free herb seasoning blend
Preheat oven to 350.
Cook broccoli until barely tender and drain.
Spray large skillet with nonstick cooking spray and heat on medium high. Add olive oil, onion, garlic, and celery. Saute 2 to 3 minutes and remove from heat.
In a large bowl, combine broccoli, celery soup, water chestnuts, Parmesan cheese, 1/4 cup cheddar cheese, milk, herb seasoning blend and sauteed onion mixture. Add cooked rice and mix well.
Spray casserole dish with nonstick spray and add broccoli/rice mixture. Top with remaining 1/4 cup cheddar cheese. Bake for 30 to 35 minutes at 350.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SHADOEDOVE.
Cook broccoli until barely tender and drain.
Spray large skillet with nonstick cooking spray and heat on medium high. Add olive oil, onion, garlic, and celery. Saute 2 to 3 minutes and remove from heat.
In a large bowl, combine broccoli, celery soup, water chestnuts, Parmesan cheese, 1/4 cup cheddar cheese, milk, herb seasoning blend and sauteed onion mixture. Add cooked rice and mix well.
Spray casserole dish with nonstick spray and add broccoli/rice mixture. Top with remaining 1/4 cup cheddar cheese. Bake for 30 to 35 minutes at 350.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SHADOEDOVE.
Nutritional Info Amount Per Serving
- Calories: 310.0
- Total Fat: 15.2 g
- Cholesterol: 34.2 mg
- Sodium: 857.3 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 4.1 g
- Protein: 13.7 g
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