Swiss Broccoli Casserole

Swiss Broccoli Casserole Recipe
Photo: Melissa Springer
The E-Care group prepares up to a dozen batches of a similar side dish at a time to freeze and deliver to church members. We added cooked rice to make it more substantial, plus a sprinkling of breadcrumbs for a little crunch. Thaw a frozen casserole in the refrigerator before baking.


8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 111
Caloriesfromfat 28 %
Fat 3.5 g
Satfat 1.8 g
Monofat 0.8 g
Polyfat 0.6 g
Protein 5.7 g
Carbohydrate 14.9 g
Fiber 2.6 g
Cholesterol 9 mg
Iron 1.1 mg
Sodium 439 mg
Calcium 163 mg


2/3 cup 2% reduced-fat milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1/2 cup (2 ounces) shredded Swiss cheese
1 cup cooked rice
2 (10-ounce) packages frozen chopped broccoli, thawed
Cooking spray
1 (1-ounce) slice white bread


1. Preheat oven to 350°.

2. Combine first 4 ingredients in a large saucepan over medium-high heat; bring to a simmer. Add cheese; stir until melted. Remove from heat; stir in cooked rice and broccoli. Transfer broccoli mixture to an 11 x 7–inch baking dish coated with cooking spray.

3. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Sprinkle broccoli mixture with breadcrumbs. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 15 minutes.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Mary Jo Bryan, Atlanta, Georgia,

Cooking Light

November 2008
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