No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (352g) Recipe makes 4 servings The following items or measurements are not included below: cream of broccoli soup |
||
| Calories 342 | ||
| Calories from Fat 155 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.3g | 26% | |
| Saturated Fat 10.4g | 52% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 51mg | 17% | |
| Sodium 601mg | 25% | |
| Potassium 657mg | 18% | |
| Total Carbohydrate 25.5g | 8% | |
| Dietary Fiber 6.0g | 23% | |
| Sugars 3.8g | ||
| Protein 24.5g | 49% | |
Vegetarian Broccoli, Rice, and Aspargus Casserole
Recipe #266113 |
45 min |
10 min prep |
add private note
SERVES 4 -6
Ingredients
- 1 cup cooked rice
- 1 (16 ounce) package frozen broccoli
- 1 cup parmesan cheese (grated)
- 1 (14 1/2 ounce) can asparagus
- 1 (10 1/2 ounce) can cream of broccoli soup
- 1 (5 ounce) can mushrooms
- 1-2 cup shredded cheddar cheese
Directions
1
Mix rice, broccoli, parmesan cheese, asparagus, cream of broccoli, and mushrooms in a mixing bowl.2
Pour into a greased casserole dish.3
Sprinkle cheddar cheese over the top.4
Bake covered for 35-40 minutes at 325°F.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Course > Side Dishes
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Dietary > Vegetarian
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved