Cheesy Broccoli-Rice Bake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 16 |
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With cheese and sour cream, this lovely casserole is perfect to serve to guests or share on a buffet, says Martha Myers of Ash Grove, Missouri. It's a hearty rich-tasting side dish along with any meat. Ingredients:
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
2 cups fat-free milk |
1/2 cup reduced-fat sour cream |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
2 cups uncooked instant rice |
2 cups chopped fresh broccoli |
1 small onion, chopped |
1 teaspoon paprika, divided |
1/2 teaspoon pepper |
Directions:
1. In a large bowl, combine soups, milk and sour cream. Stir in cheeses, rice, broccoli, onion, 3/4 teaspoon of paprika and pepper.
2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with remaining paprika. Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until rice and broccoli are tender. Yield: 16 servings.
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