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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Broccoli Rice Casserole

Source: Food Stamp Nutrition Connection

Rice casserole filled with broccoli, cream of mushroom soup, and cheese.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	177.6

Total Carbs	24.3 g

Dietary Fiber	1.8 g

Sugars	2.5 g

Total Fat	6.1 g

Saturated Fat	2.1 g

Unsaturated Fat	0.1 g

Potassium	55.4 mg

Protein	4.8 g

Sodium	271.2 mg

Dietary Exchanges 6.1 Fat, 0.6 Vegetables, 0.2 Meat, 0.1 Milk, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 350 degrees and spray a 12x9x2x inch baking pan. with nonstick cooking spray.
In a saucepan mix rice, salt, and 3 cups of water and bring to a boil. Cover and simmer for 15 minutes. Remove saucepan from heat and set aside for additional 15 minutes.
Saute onions in margarine until tender.
In a separate bowl, mix soup, milk, 1/2 cup of water, onions, and rice. Spoon mixture into baking pan.
Evenly spread vegetables over the rice mixture. Spread the cheese evenly over the top and bake at 350 degrees for 25-30 minutes until cheese is melted and rice is bubbly.