Yield: 1 Servings
Measure | Ingredient |
---|---|
3 cups | Cooked brown rice; (use the instant variety) |
10 ounces | Package frozen chopped broccoli; thawed |
½ cup | Grated lowfat sharp cheddar cheese |
¼ cup | Grated nonfat cheddar cheese |
1 can | Reduced fat cream of chicken soup; prepared as directed |
½ teaspoon | Salt |
½ teaspoon | Dry mustard |
1 teaspoon | Worcestershire sauce |
¼ cup | Grated lowfat sharp cheddar cheese; extra for topping |
\N 3 | grams fat. |
From: Perry Greene <palgreen@...> Combine cheese, broccoli, soup, salt, mustard and Worcestershire sauce and mix well. Gently mix cheese-broccoli mixture into cooked, drained rice.
Pour into casserole sprayed with nonstick spray and bake in 350 degree oven for 20-25 minutes. Sprinkle reserved ¼ cup cheese on top during the last 5 minute of baking. Makes 8 servings. Each serving equals 210 calories and NOTE: This recipe may be adapted for other vegetables, other soup flavors, etc. For a complete meal, add chopped, cooked chicken, turkey or other meat.
Posted to recipelu-digest by jeryder@... on Mar 28, 1998