Broccoli-Rice Casserole the Editors of Publications International, Ltd.
Makes 6 servings
|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|
- 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.
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||28 %|
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