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Broccoli Rice Casserole*




Source of Recipe


The New Diabetic Cookbook Fifth Edition by Mabel Cavaiani


List of Ingredients




1 tbsp vegetable oil
1 cup chopped onions
1 lb fresh or frozen broccoli pieces
1 can cream of mushroom soup
1/4 cup skim milk
1 cup cooked rice
2 tbsps grated Parmesan cheese

Place oil in a saucepan and bring to a frying temperature. Add onions to oil
and cook and stir over moderate heat until soft but not browned. Add
broccoli to onions and cook and stir over moderate heat until hot but not
cooked. Mix soup and milk together to blend and add to broccoli mixture.

Add rice to vegetables. Cook and stir over low heat until hot and mixed.
Place in a 1 1/2 or 2-quart casserole that has been greased with margarine.
Sprinkle Parmesan evenly over the top of the broccoli mixture. Bake,
uncovered, at 350 deg F for 35-40 minutes or until the casserole is bubbly and
the broccoli is cooked. Serve hot using 1/2 cup per serving.

Serves 10
Calories 96;Carbs 12g;Protein 3g;Fat 4g;Chol 2mg;Fiber 2g
Exchanges: 2 Vegetable; 1 Fat



Recipe