Broccoli, Cheese, and Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Light Velveeta cheese, low fat milk, and reduced-fat cream of mushroom soup make this broccoli casserole rich and super creamy, yet still under 150 calories and 5 grams of fat per serving. Ingredients:
1 cup uncooked instant rice |
1/2 cup chopped onion |
1/4 cup fat-free milk |
4 ounces light processed cheese, cubed (such as velveeta light) |
2 tablespoons butter or stick margarine, softened |
2 (10-ounce) packages frozen chopped broccoli, thawed and drained |
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted |
Directions:
1. Preheat oven to 350°.
2. Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350° for 45 minutes.
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