Ingredients
1 1/2 cups rice
3 1/2 cups water
1 onion (medium
chopped)
1 can cream of mushroom
or chicken
or celery or cheese soup (10.75 ounce
condensed
reduced sodium)
1 1/2 cups 1% milk
7 1/2 cups broccoli or cauliflower or mixed vegetables (frozen
chopped)
1/2 pound cheese (grated or sliced)
3 tablespoons margarine (or butter)
Steps
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 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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 251 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Cholesterol | 22 mg |
| Sodium | 268 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 12 g |
| Vitamin D | 1 mcg |
| Calcium | 237 mg |
| Iron | 2 mg |
| Potassium | 381 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Broccoli Rice Casserole. Recipe source: Quick and Healthy Meals: Tips and Tools for Planning Meals for Your Family Ohio State University Cooperative Extension Cuyahoga County. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.