Broccoli Casserole

Broccoli Casserole Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
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.

Yield:

5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

Note:

May 1995
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