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Broccoli, Cheese, and Rice Casserole

Broccoli, Cheese, and Rice Casserole

Try our lightened version of the classic broccoli, cheese, and rice casserole. You'll give your family all the flavor of the original (with far fewer calories).

Cooking Light NOVEMBER 1999

  • Yield: 8 servings (serving size: 1/2 cup)

Ingredients

  • 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

Preparation

Preheat oven to 350°.

Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350° for 45 minutes.

Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 29%
  • Fat: 4.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 6.6g
  • Carbohydrate: 19.2g
  • Fiber: 2.2g
  • Cholesterol: 8mg
  • Iron: 1.1mg
  • Sodium: 410mg
  • Calcium: 160mg
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Broccoli, Cheese, and Rice Casserole recipe

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