|
|
Broccoli, cheese and rice casserole
|
|
|
| Category |
|
Salads - Soups - Sidedishes
|
| Sub
Category |
|
Gluten-Free
|
| Servings |
|
8 servings
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 cup uncooked instant rice (I use brown)
|
| |
½ cup chopped onion
|
| |
¼ cup skim milk
|
| |
4 oz light processed cheese, cubed like velveeta – I like cheddar instead
|
| |
2 T butter or margarine, softened
|
| |
2 (10 oz) packages frozen chopped broccoli, thawed and drained
|
| |
1 (10 ¾ oz) can of condensed reduced fat, reduced sodium cream of mushroom soup, undiluted
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
preheat oven to 350 deg
|
|
|
|
Combine all ingredients in a large bowl, and spoon into a 2 qt casserole.
|
|
|
|
Bake at 350 deg for 45 minutes.
|
|
|
|
|
| Serving
Suggestions |
|
|
My kids love this meal and it is easy to prepare and toss in the oven!
|
|
|
Originally Submitted
1/14/2008
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Broccoli, cheese and rice casserole recipe to your own private DesktopCookbook.
|
