Broccoli Rice Casserole
Pantry staples and frozen veggies combine to make a hearty, home-made main dish for dinner.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/12 of recipe
234
Calories
12g
Protein
32g
Carbs
7g
Fat
4g
Fiber
4g
Sugar
266mg
Sodium
Saturated Fat 3 g · Cholesterol 17 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
rice, uncooked
1 1/2 cups
water, divided
3 1/2 cups
margarine
3 tablespoons · or butter
onion, chopped
1 medium
condensed cream of mushroom soup, reduced sodium
1 can (10.75 ounce) · or reduced sodium chicken, celery, or cheese soup
1% milk
1 1/2 cups
frozen broccoli or cauliflower or mixed vegetables, chopped
7 1/2 cups
low-fat cheddar cheese, grated
8 ounces
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 °F and grease a 12x9x2 inch baking pan.
- 3
In a saucepan, mix rice, salt, and 3 cups of water and bring to a boil.
- 4
Cover and simmer for 15 minutes. Remove saucepan from heat and set aside for additional 15 minutes.
- 5
Sauté onions in margarine (or butter) until tender.
- 6
Mix soup, milk, 1/2 cup of water, onions, and rice. Spoon mixture into baking pan.
- 7
Thaw and drain the vegetables and then spread over the rice mixture.
- 8
Spread the cheese evenly over the top and bake at 350 °F for 25 to 30 minutes until cheese is melted and rice is bubbly.
Source: USDA MyPlate Kitchen · Quick and Healthy Meals: Tips and Tools for Planning Meals for Your Family Ohio State University Cooperative Extension Cuyahoga County
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