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Swiss Broccoli Casserole

Photo: Melissa Springer
Yield 8 servings (serving size: about 3/4 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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 www.choosemyplate.gov.