Broccoli, Cheese, and Rice Casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Broccoli, Cheese, and Rice Casserole calories by ingredient
Number of Servings: 8
Ingredients
-
1/2 cup chopped onion
crushed red pepper (to taste)
1/2 tsp tarragon
1 cup uncooked instant rice
1/4 cup fat-free milk
4 oz processed cheese (such as velveeta)
2 Tbs butter, softened
2 (10oz) packages frozen chopped broccoli, thawed and drained
1 (10.75 oz) can cream of mushroom soup
2 Tbs panko breadcrumbs
1 Tbs grated Parmesan cheese
Directions
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.