I made this the first time according to the recipe, and I agree with the other reviewers that it was pretty bland. However, I made it a second time, but I added about 3/4 teaspoon ground mustard and sprinkled monterrey jack cheese on it under the breadcrumbs before putting it in the oven, and I must say, it was much better the second time around.
Swiss Broccoli Casserole
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.
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- Calories: 111
- Calories from fat: 28%
- Fat: 3.5g
- Saturated fat: 1.8g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.6g
- Protein: 5.7g
- Carbohydrate: 14.9g
- Fiber: 2.6g
- Cholesterol: 9mg
- Iron: 1.1mg
- Sodium: 439mg
- Calcium: 163mg
- 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.
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