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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (314g) Recipe makes 6 servings |
||
| Calories 352 | ||
| Calories from Fat 169 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.8g | 28% | |
| Saturated Fat 9.7g | 48% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 47mg | 15% | |
| Sodium 923mg | 38% | |
| Potassium 322mg | 9% | |
| Total Carbohydrate 31.2g | 10% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 2.5g | ||
| Protein 16.1g | 32% | |
No Cheese-Whiz Broccoli Rice Casserole
SERVES 6
Ingredients
-
2 (10 ounce) boxes frozen chopped broccoli, thawed
- 2 cups cooked rice
- 8 ounces shredded cheddar cheese
- 2 (10 3/4 ounce) cans cream of chicken soup (or you use 1 can each cream of chicken and cream of mushroom)
- 1 small onion, chopped
- butter
Directions
1
Cook onion in butter in large skillet until done.2
Add remaining ingredients and cook just until cheese is melted.3
Put in 2 quart casserole dish.4
Bake at 350 for 1 hour.5
To make ahead and freeze: Mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes, cover, label and freeze. If you thaw overnight, just cook the one hour. If cooking from frozen state, add ten minutes or so, check for doneness. Many thanks to Tornado Ali, for her wonderful tips for freezing this.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Pasta, Rice & Grains > Rice
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- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Dietary > Low in... > Low Calorie
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Featured Reviews for This Recipe
From: Chef #1152991
On Jun 28, 2009
Excellent recipe. We added more pepper and some cooked chicken to make it a tasty meal. 3 out of 4 members of my family thought this was quite yummy...the other member won't eat casseroles of any kind, ever. We will definitely make this again.
From: jrivera
On Jun 23, 2009
This was really good. I am eating the leftovers right now, actually. I felt like it was a little dry when I was melting the cheese so I added a splash of chicken broth and I used cream of celery instead of the cream of chicken and mushroom. Thanks for a great comfort food recipe!
From: Tornado Ali
On Aug 26, 2005
I made this recipe for the Freezer Tag game the in OAMC forum. I did not cook the onion or heat up the cheese, simply mixed all the ingredients together in a large bowl and split the mixture between two square casserole dishes. One I froze (for a week) and the other I made right away. The first dish seemed a bit bland to me(I would add some garlic, and two or three different cheeses like colby, monterey jack, and maybe marjoram and salt and pepper) but my husband loved it. A week later, the frozen mixture, thawed overnight and then baked for one hour, turned out better tasting the the unfrozen casserole! The cheese taste seemed to intensify with freezing. It turned out great! For OAMC, simply mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes (I used the square Glad Ovenware), cover, label and freeze. If you thaw overnight, just cook the hour. If cooking from frozen state, add ten minutes or so, check for doneness.
From: Pam-I-Am
On Oct 25, 2005
I've made a lot of broccoli/rice casseroles and always felt guilty for all the fat that was in them. I liked this recipe because of the (no cheese whiz) and lack of added butter the other recipes have. It comes out perfect without all that added fat and calories! I used cream of celery soup (just a preference) and minced dry onion (1 Tbs) as changes. I also baked it with the casserole lid on since there wasn't much liquid added and topped it with a little cheddar at the end. This is a keeper for sure! Pam
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