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Broccoli-Kidney Bean Casserole

Source of Recipe

Cook Light, Eat Right - Pillsbury
WW Points
Serves: 4

4 c. broccoli florets…OR…1 (16-oz.) pkg frozen broccoli, thawed and drained
1 can (15-oz.) kidney beans, drained
1 can (8 oz.) tomato sauce
1/4 tsp. basil leaves
1/4 tsp. oregano leaves
1 c. cooked rice
1/2 c. (2 oz.) shredded Colby cheese

To partially cook broccoli, plunge into rapidly boiling water for 1 to 2 minutes. Plunge immediately into ice water; drain and set aside. In a small bowl, mix beans, tomato sauce, basil and oregano.

In a 1-1/2-qt. casserole dish coated with nonstick cooking spray; layer half each of cooked rice, bean mixture, broccoli and cheese. Repeat all layers except cheese. Cover and bake at 350º for 30-40 minutes or until thoroughly heated. Sprinkle with remaining cheese; let stand until cheese is melted.

One 1-1/4-cup serving equals: 250 calories…14 gm protein…37 gm carbohydrate…5 gm fat…10 mg cholesterol…450 mg sodium…7 gm fiber ++++ WWP: 5