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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The E-Care group prepares up to a dozen batches of a similar side dish at a time to freeze and deliver to church members. We added cooked rice to make it more substantial, plus a sprinkling of breadcrumbs for a little crunch. Thaw a frozen casserole in the refrigerator before baking. Ingredients:
2/3 cup 2% reduced-fat milk |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted |
1/2 cup (2 ounces) shredded swiss cheese |
1 cup cooked rice |
2 (10-ounce) packages frozen chopped broccoli, thawed |
cooking spray |
1 (1-ounce) slice white bread |
Directions:
1. Preheat oven to 350°.
2. Combine first 4 ingredients in a large saucepan over medium-high heat; bring to a simmer. Add cheese; stir until melted. Remove from heat; stir in cooked rice and broccoli. Transfer broccoli mixture to an 11 x 7–inch baking dish coated with cooking spray.
3. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Sprinkle broccoli mixture with breadcrumbs. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 15 minutes.
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