Broccoli Rice Casserole

Name: Broccoli Rice Casserole
Total time: 60 min
Yield: 12 份量
Ingredients: 🍚 1 1/2 cups rice, uncooked; 💧 3 1/2 cups water, divided; undefined 3 tablespoons margarine; 🥛 1 1/2 cups 1% milk; 🧀 8 ounces low-fat cheddar cheese, grated; 🧅 1 medium onion, chopped; 🥦 7 1/2 cups frozen broccoli or cauliflower or mixed vegetables, chopped; undefined 1 can (10.75 ounce) condensed cream of mushroom soup, reduced sodium

成本 $12, 保存 $8.5

來源: Recommended by CookPal

60 分鐘
12 份量
$12

Broccoli Rice Casserole

成本 $12, 保存 $8.5

來源: Recommended by CookPal

60 分鐘
12 份量
$12

食材

Grains
- 🍚 1 1/2 cups rice, uncooked
- 💧 3 1/2 cups water, divided
Dairy
- 3 tablespoons margarine
- 🥛 1 1/2 cups 1% milk
- 🧀 8 ounces low-fat cheddar cheese, grated
Vegetables
- 🧅 1 medium onion, chopped
- 🥦 7 1/2 cups frozen broccoli or cauliflower or mixed vegetables, chopped
Condiments
- 1 can (10.75 ounce) condensed cream of mushroom soup, reduced sodium

步驟

Wash hands with soap and water.

Preheat oven to 350°F and grease a 12x9x2 inch baking pan.

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 an additional 15 minutes.

Sauté onions in margarine (or butter) until tender.

Mix soup, milk, 1/2 cup of water, onions, and rice. Spoon mixture into baking pan.

Thaw and drain the vegetables and then spread over the rice mixture.

Spread the cheese evenly over the top and bake at 350°F for 25 to 30 minutes until cheese is melted and rice is bubbly.

營養成分

每份

🔥

228

卡路里

12
蛋白質
30
碳水化合物
7
脂肪

💡 Feel free to customize the vegetable mix to your preference.You can use fresh vegetables instead of frozen, just blanch them beforehand.Swap margarine for butter for a richer flavor.To save time, cook the rice the night before.Leftovers can be stored in the refrigerator for up to 3 days.