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Broccoli-Rice Casserole


Broccoli-Rice Casserole

Broccoli-Rice Casserole

Yield

Makes 6 servings

Ingredients

Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped red bell pepper
1 can (10-3/4 ounces) condensed broccoli and cheese soup, undiluted
1/4 cup sour cream
2 cups cooked rice
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 tomato, cut into 1/4-inch slices

Preparation

  1. Preheat oven to 350°F. Coat 1-1/2-quart baking dish with nonstick cooking spray; set aside.
  2. Coat large skillet with cooking spray. Add onion, celery and bell pepper; cook and stir over medium heat until crisp-tender. Stir in soup and sour cream. Layer rice and broccoli in prepared dish. Top with soup mixture, spreading evenly.
  3. Cover and bake 20 minutes. Top with tomato slices; bake, uncovered, 10 minutes.

Nutritional Information

Sodium 391 mg
Protein 5 g
Fiber 3 g
Carbohydrate 24 g
Cholesterol 8 mg
Saturated Fat 2 g
Total Fat 5 g
Calories from Fat 28 %
Calories 157

Dietary Exchange

Vegetable 1
Starch 1
Fat 1

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