Rice & Cheese Casserole
Rice and Cheese Casserole recipe
Yield
6 servingsPrep
40 minCook
20 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
brown rice
cooked |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 1 | cup |
cottage cheese (low-fat 1%)
|
|
| 1 | teaspoon |
dill weed
|
|
| ¼ | cup |
Parmesan cheese
freshly grated |
|
| ½ | cup |
milk, skim
|
|
| ½ | teaspoon |
dijon mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
brown rice
cooked |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 237 | ml |
cottage cheese (low-fat 1%)
|
|
| 5 | ml |
dill weed
|
|
| 59 | ml |
Parmesan cheese
freshly grated |
|
| 118 | ml |
milk, skim
|
|
| 2.5 | ml |
dijon mustard
|
|
Directions
Combine all but the last ingredient in a mixing bowl.
Pour into a casserole dish coated with nonstick vegetable spray.
Bake in a preheated 350℉ (180℃) oven for 15 to 20 minutes.
