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    Broccoli-Rice Casserole

    Broccoli-Rice Casserole. Photo by WiGal

    1/2 Photos of Broccoli-Rice Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Shari2's Note:

    I found this recipe in a Dec 1990 Cooking Light magazine. I'm putting it here for safe keeping since it took me years to find the magazine again

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Cook broccoli in boiling water for 3 minutes until crisp tender.
    3. 3
      Drain broccoli and plunge into cold water.
    4. 4
      Drain again and set aside.
    5. 5
      Melt 1 Tablespoon plus 1 teaspoon of margarine over medium heat.
    6. 6
      Sauté onion for 3 minutes or until tender.
    7. 7
      Add flour and mustard and cook 1 minute stirring constantly with a wire whisk.
    8. 8
      Gradually add the skim milk while stirring constantly.
    9. 9
      Cook an additional 2 minutes or until thickened and bubbly, stirring constantly.
    10. 10
      Remove from heat and add pepper.
    11. 11
      Combine the broccoli, milk mixture, rice, cheese and mayonnaise in a bowl; stir well.
    12. 12
      Spoon into a shallow 2 quart casserole dish that has been sprayed with cooking spray.
    13. 13
      Melt remaining teaspoon of margarine and combine with crushed melba toast, sprinkle on top of casserole.
    14. 14
      Bake at 350°F for 25 minutes or until heated through.

    Ratings & Reviews:

    • on October 04, 2009

      55

      This was great and I will make it again. I had leftover rice and a big bunch of broccoli to use up. I was looking for something to serve with my pork roast and this was perfect. I used butter instead of margarine, full fat cheddar, and light mayonnaise. I sprinkled a bit of cheese on top instead of the melba toast. Very good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2009

      45

      Very good dish. I made it as posted except I did not use any low fat ingredients; the broccoli was garden fresh. Used panko crumbs for the topping. I chose this recipe because it is one of the few broccoli-rice casseroles that does not use any canned creamed soup. I definitely will make this again. Thanks for posting it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2008

      55

      Excellent dish. Very tasty and healthy. Next time, I might even try to add some chicken or turkey to add a little protein to it as well. Thanks for the recipe. It was delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Broccoli-Rice Casserole

    Serving Size: 1 (165 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 150.5
     
    Calories from Fat 37
    24%
    Total Fat 4.1 g
    6%
    Saturated Fat 1.2 g
    6%
    Cholesterol 4.5 mg
    1%
    Sodium 231.7 mg
    9%
    Total Carbohydrate 21.0 g
    7%
    Dietary Fiber 2.4 g
    9%
    Sugars 1.7 g
    6%
    Protein 7.8 g
    15%

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