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Broccoli Cheese Rice Casserole

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  Long grain and wild rice 12 Ounce, cooked using liquid butter buds (Two 6 Ounce Boxes, 5 Minute Variety)
  Frozen chopped broccoli 20 Ounce, prepared as directed (Two 10 Ounce Package)
  Canned fat free chicken broth 14 Ounce (1 Can)
  Canned chopped mushrooms 16 Ounce, drained, rinsed (Two 8 Ounce Cans)
  Canned whole water chestnuts 16 Ounce, drained, rinsed (Two 8 Ounce Cans)
  Grated non-fat cheddar 2 Cup (32 tbs)
  Homemade low fat prepared croutons/1 cup crushed pepperidge farms seasoned stuffing cubes 1 Cup (16 tbs)
  Salt free extra spicy seasoning 1 1⁄2 Teaspoon (Mrs. Dash)

Prepare the rice as directed on the package.
Add the cooked broccoli, mushrooms, water chestnuts, and chicken broth to the rice mixture.
Add seasoning and the grated non-fat cheese.
Spoon into a large casserole dish that has been sprayed with a non-fat cooking spray.
Top with homemade low-fat croutons.
Bake at 350° F.30-35 minutes covered.
Remove cover the last 10 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2381 Calories from Fat 42

% Daily Value*

Total Fat 5 g7.3%

Saturated Fat 0.12 g0.58%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1105.1 mg46%

Total Carbohydrates 390 g129.9%

Dietary Fiber 30.3 g121.3%

Sugars 3.8 g

Protein 170 g339.4%

Vitamin A 333.5% Vitamin C 920.1%

Calcium 29.1% Iron 72%

*Based on a 2000 Calorie diet


Broccoli Cheese Rice Casserole Recipe