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Broccoli Rice Casserole

Broccoli Rice Casserole

Cost $12, save $8.5

Source: Recommended by CookPal

  • 60 Min
  • 12 Servings
  • $12

INGREDIENTS

  • Grains

    • 🍚 1 1/2 cups rice, uncooked
    • 💧 3 1/2 cups water, divided

  • Dairy

    • 3 tablespoons margarine
    • 🥛 1 1/2 cups 1% milk
    • 🧀 8 ounces low-fat cheddar cheese, grated

  • Vegetables

    • 🧅 1 medium onion, chopped
    • 🥦 7 1/2 cups frozen broccoli or cauliflower or mixed vegetables, chopped

  • Condiments

    • 1 can (10.75 ounce) condensed cream of mushroom soup, reduced sodium

STEPS

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 an 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.

NUTRIENTS

Per 1 serving

🔥

228

Calories

  • 12
    Protein
  • 30
    Carbs
  • 7
    Fats

💡 Feel free to customize the vegetable mix to your preference.You can use fresh vegetables instead of frozen, just blanch them beforehand.Swap margarine for butter for a richer flavor.To save time, cook the rice the night before.Leftovers can be stored in the refrigerator for up to 3 days.