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Broccoli-Rice Casserole
Browse the recipe Broccoli-Rice Casserole
Broccoli-Rice Casserole
YIELD Makes 6 servings
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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:
- Preheat oven to 350°F. Coat 1-1/2-quart baking dish with nonstick cooking spray; set aside.
- 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.
- Cover and bake 20 minutes. Top with tomato slices; bake, uncovered, 10 minutes.
This recipe appears in:
Vegetable Side Dish
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 |