Broccoli and Three-Cheese Casserole

Ingredients

• 2 cups cooked white rice
• 6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon dried fines herbes
• 3 egg whites
• Cooking spray
• 1/2 cup (2 ounces) shredded fontina cheese
• 4 cups coarsely chopped broccoli florets (about 1 bunch)
• 1 cup finely chopped onion
• 1/4 cup (1 ounce) reduced-fat shredded extrasharp cheddar cheese
• 3/4 cup egg substitute
• 3/4 cup 1% low-fat milk
• 1/4 teaspoon black pepper
• 2 (1-ounce) slices firm white bread

Preparation

1. Preheat oven to 400°.
2. Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbes, and egg whites. Press mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle fontina evenly over rice mixture. Set aside.
3. Cook broccoli in boiling water for 4 minutes or until tender; drain well.
4. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Stir in broccoli. Spoon broccoli mixture evenly over rice mixture. Top with shredded cheddar cheese.
5. Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.
6. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese. Sprinkle breadcrumb mixture evenly over broccoli. Bake at 400° for 23 minutes or until set.