Rice & Broccoli Casserole
Yield
6 ServingsPrep
10 minCook
40 minReady
50 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 2 | tablespoons |
margarine
|
|
| 1 | cup |
rice
|
|
| 10 | ounces |
broccoli, frozen
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of chicken
|
|
| ½ | pound |
cheese slices, processed
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 3E+1 | ml |
margarine
|
|
| 237 | ml |
rice
|
|
| 289 | ml/g |
broccoli, frozen
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of chicken
|
|
| 226.8 | g |
cheese slices, processed
|
*
|
Directions
Sauté onion and celery in oleo until soft.
Cook rice and broccoli sepa- rately according to package directions.
Mix all ingredients together in a two-quart baking dish .
Bake at 375℉ (190℃). for 30 to 40 minutes.
This may be prepared in advance and stored in the refrigerator.
