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Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
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:
| Serving Size: | |
| 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 |
This recipe appears in:
Vegetable Side Dish
