Broccoli And Three-cheese Casserole |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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You can substitute any leftover cooked vegetables in this casserole. Assemble the casserole the night before. Cover, refrigerate, and bake in the morning. Ingredients:
2 cups cooked white rice |
6 tablespoons (1 1/2 ounces) freshly grated parmesan cheese, divided |
3/4 teaspoon salt, divided |
1/2 teaspoon dried fines herbes |
3 egg whites |
cooking spray |
1/2 cup (2 ounces) shredded fontina cheese |
4 cups coarsely chopped broccoli florets (about 1 bunch) |
1 cup finely chopped onion |
1/4 cup (1 ounce) reduced-fat shredded extrasharp cheddar cheese |
3/4 cup egg substitute |
3/4 cup 1% low-fat milk |
1/4 teaspoon black pepper |
2 (1-ounce) slices firm white bread |
Directions:
1. Preheat oven to 400°.
2. Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbes, and egg whites. Press mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle fontina evenly over rice mixture. Set aside.
3. Cook broccoli in boiling water for 4 minutes or until tender; drain well.
4. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Stir in broccoli. Spoon broccoli mixture evenly over rice mixture. Top with shredded cheddar cheese.
5. Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.
6. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese. Sprinkle breadcrumb mixture evenly over broccoli. Bake at 400° for 23 minutes or until set.
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