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Broccoli Rice Casserole - 3

Source of Recipe

5 one cup servings


List of Ingredients

1 c. (4 oz) shredded reduced-fat sharp cheddar cheese
1 c. cooked long-grain rice (approx. 1/2 c. uncooked)
1/2 c. drained canned sliced mushrooms (I used 1 c. fresh mushrooms)
1/2 c. diced onion (I used 1/4 c. grated onion)
1/4 c. skim milk
4 tsp reduced-calorie margarine
1/4 tsp salt
20 oz frozen chopped broccoli (2 packages) - Thaw and drain!
Vegetable cooking spray (I used a glass casserole dish and did not need to spray it)

Optional
A sprinkling of breadcrumbs




Recipe

Thaw and drain broccoli. If you don't, the casserole may be a little watery and you may need to add 1 Tb. flour to thicken.

Combine the first 7 ingredients in a medium saucepan. (I saved a sprinkling of the cheese for the top of the casserole. This is optional.) Cook over low heat 4 minutes or until cheese melts, stirring constantly. Add the broccoli and cook 2 minutes or until thoroughly heated, stirring frequently.

Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350 degrees for 30 minutes. Sprinkle optional cheese and breadcrumbs on top.

Nutritional Info: (Per serving) 123 calories, 6 g. fat, 0 g. fiber

Yields 5 servings, approx 1 cup each.