Rice and Broccoli Casserole

By sexyswamprat

  • 1 tbsp vegetable oil

  • 1 cup fresh chopped onion

  • 1 lb Broccoli, fresh (or frozen)

  • 10 3/4 oz Soup, cream of mushroom, condensed, canned (1 can)

  • 1/4 cup fat free milk

  • 1 cup Rice, white, medium grain, cooked

  • 2 tbsp grated parmesan cheese

  1. Preheat oven to 350 degrees F.

  2. Pour oil in a saucepan and bring to frying temperature.

  3. Add onions to saucepan. Cook over medium heat until soft, stirring frequently.

  4. Mix in the broccoli and cook until hot, but not cooked through.

  5. Mix soup and milk together, then add to saucepan.

  6. Mix in the rice and continue cooking over low heat, stirring until all ingredients are well combined.

  7. Place in a greased 2-quart casserole dish.

  8. Sprinkle Parmesan cheese over the top and bake for 35 to 40 minutes.

Nutritional Facts

Serving size
1/2 cup
Amount Per Serving
Calories 90
Total Carbs 12.1g
Dietary Fiber 1.9g
Sugars 2g
Total Fat 3.6g
Saturated Fat 0.9g
Unsaturated Fat 2.7g
Potassium 194.9mg
Protein 2.9g
Sodium 260.5mg
Dietary Exchanges
1/4 Fat
1/4 Starch
1 Vegetable

dinner casseroles mushrooms main dish vegetarian vegetables gluten free calcium vitamin d bake

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