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Broccoli Casserole

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 5 servings (serving size: 1 cup)
When my kids were at home this dish was a frequent request. It's quick to put together for nights when you're on the run, and leftovers can easily be stored in the refrigerator. CLReader.

Ingredients

  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 cup cooked long-grain rice
  • 1/2 cup drained canned sliced mushrooms
  • 1/2 cup diced onion
  • 1/4 cup skim milk
  • 4 teaspoons reduced-calorie margarine
  • 1/4 teaspoon salt
  • 2 (10-ounce) packages frozen chopped broccoli, thawed
  • Vegetable cooking spray

Nutrition Information

  • calories 174
  • caloriesfromfat 33 %
  • fat 6.4 g
  • satfat 2.9 g
  • monofat 1.8 g
  • polyfat 0.9 g
  • protein 12 g
  • carbohydrate 19.1 g
  • fiber 3.5 g
  • cholesterol 16 mg
  • iron 1.5 mg
  • sodium 427 mg
  • calcium 304 mg

How to Make It

  1. Combine the first 7 ingredients in a medium saucepan; cook over low heat 4 minutes or until cheese melts, stirring constantly. Add the broccoli, and cook 2 minutes or until thoroughly heated, stirring frequently.

  2. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350° for 30 minutes.