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Broccoli Rice Casserole
Source: Food Stamp Nutrition Connection

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

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

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
1 Fat , 1 Vegetables , 1/2 Meat , 1/2 Milk , 1 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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1 1/2 cup  Rice, white, long grain, dry
3 1/2 cup  cold water
1 each  medium onions
10 3/4 oz  Soup, cream of mushroom, condensed, canned
1 1/2 cup  lowfat milk
20 oz  broccoli, chopped, frozen
0 1/2 lb  Cheese, cheddar, shredded
3 tbsp  margarine
1 each  cooking spray
  1. Preheat oven to 350 degrees and spray a 12x9x2x inch baking pan. with nonstick cooking spray.
  2. 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.
  3. Saute onions in margarine until tender.
  4. In a separate bowl, mix soup, milk, 1/2 cup of water, onions, and rice. Spoon mixture into baking pan.
  5. 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.

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