Light Velveeta cheese, low fat milk, and reduced-fat cream of mushroom soup make this broccoli casserole rich and super creamy, yet still under 150 calories and 5 grams of fat per serving.
1 cup uncooked instant rice
1/2 cup chopped onion
1/4 cup fat-free milk
4 ounces light processed cheese, cubed (such as Velveeta Light)
2 tablespoons butter or stick margarine, softened
2 (10-ounce) packages frozen chopped broccoli, thawed and drained
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
How to Make It
Preheat oven to 350°.
Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350° for 45 minutes.
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The first time I tried this, I became very frustrated because I used uncooked brown rice instead of instant rice and the rice failed to cook (haha I feel so stupid )... the second time I made this I used 2 cups of cooked brown rice and it worked perfectly, and was delicious!
Decent flavor, super easy to put together, but I cooked it an extra 10 minutes and the rice was still not done. I think this needs to be covered in order for the rice to cook properly, and stirred halfway through. I added leftover roasted chicken to make it a complete meal.
Made this for my son's end of season baseball party and it was a huge hit. I took a short cut and put the dish in the microwave for about 10 minutes, stirred everything together and then put it in the oven for about 20 minutes. So I cut the cooking time down and everything still got cooked. Awesome Dish.
Wow, this is one of the most unappealing CL recipes I've ever tried. We had to throw it out and make a frozen pizza! I guess it's not for everyone (although I like all those ingredients and really love cheesy comfort food...oh well).
I made this with a few modifications - 2cups of brown rice and fresh steamed broccoli. I wasn't crazy about the Velveeta cheese and would substitute something creamy like fontina and cheddar next time. Served it with roasted lemon pepper bone-in chicken breasts!
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