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Broccoli, Cheese and Rice Casserole

 
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Broccoli, Cheese and Rice Casserole Broccoli, Cheese and Rice Casserole

That was the lunch we made yesterday, and we made a few changes (see the linked recipe below). We used cheddar instead of velveeta cheese, fresh broccoli, and omitted the butter. An easy-one-dish meal and quite tasty.

Yield

6

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2 cups minute rice
1 can cream of mushroom soup
1 pound velveeta cheese
20 ounces broccoli, frozen
chopped
¼ cup butter

Directions

Cook rice per instructions on box.

Combine soup, Velveeta and butter in saucepan.

Cook until blended. Mix together broccoli, rice and sauce.

Pour into buttered casserole dish and bake in moderate oven at 375℉ (190℃). for 1 hour, uncovered.

 

* not incl. in nutrient facts

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Comments

do you cook the broccoli first ?, or put in frozen.?

over 2 years ago

Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 47653% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 1535mg 64%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 10%
Sugars g
Protein 35g
Vitamin A 35% Vitamin C 60%
Calcium 40% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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