Broccoli RIce Casserole Recipe Needed

[kwormann]

Thanks bunches both of you http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

[karen w]

I beleive there is a broccoli rice casserole recipe using cream of mushroom soup in the Cook it Ahead supplement. If you don't have this and want the recipe, I can try to post as soon as I can. Let me know.

[kwormann]

Thanks Karen W


I cant find the make it ahead suppliment yet. Please podt the recipe. (ps..when did you find the holiday issue???)

Kim

[kwormann]

My mother made a broccoli and rice casserole when I was young....rice, broccoli, cheese, mushroom soup. DOes anyone have a light recipe with the nutritional info?
I appreciate it!

[lindrusso]

kwormann,

Do you have the November issue with the Squash-Rice Casserole? I think this dish comes out pretty similar and you could just substitute broccoli for the zucchini. If you want to make it more like your mom's casserole, you could probably use the low-fat cream of mushroom soup in place of the sour cream called for in the CL recipe. Check it out, it's very good!

[Susan]

Check out this thread: http://www.cookinglight.com/bbs/Forum1/HTML/001861.html

[ElinorC]

Here's a recipe with the ingredients you wanted:


* Exported from MasterCook *

Broccoli Casserole



Vegetable Cooking Spray
2 cups mushrooms -- presliced
1 cup sharp cheddar cheese, reduced fat -- (4ounces)
1 cup cooked long grain rice
1/2 cup onion -- diced
1/4 cup skim milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 10.5 ounce can cream of mushroom soup -- undiluted
2 10 ounce packages frozen chopped broccoli -- thawed

1. Heat a large nonstick skillet coated with cooking spray over medium high heat. Add mushrooms, saute 5 minutes or until tender. Stir in remaining ingredients; cook over low heat 4 minutes or until cheese starts to melt, stirring constantly. Spoon into a 2 quart casserole coated with cooking spray. Cover and chill.

2. Preheat oven to 350 degrees.

3. Bake, uncovered, at 350 degrees for 45 minutes or until thoroughly heated. To serve, let stand for 30 minutes at room temperature.

Yield: 5 servings (serving size 1 cup)

Per serving: 169 Calories (kcal); 3g Total Fat; (17% calories from fat); 11g Protein; 25g Carbohydrate; 5mg Cholesterol; 509mg Sodium

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[karen w]

Elinor, you beat me to the post. Thanks.

kwormann, I found the supplement at a walden's(?spelling)bookstore. I never saw it in any of my local grocery stores!