Broccoli Casserole

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

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Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 33%
  • Fat: 6.4g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 12g
  • Carbohydrate: 19.1g
  • Fiber: 3.5g
  • Cholesterol: 16mg
  • Iron: 1.5mg
  • Sodium: 427mg
  • Calcium: 304mg

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

  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.
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