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Broccoli, Rice and Cheese Casserole


Thursday, January 01, 2004
American/Appetizers-Side Dish
14 servings, 1/2 cup each
Butter-flavored cooking spray
1 cup chopped celery
1 cup chopped onion
1 can (10.75 ounces) 98% fat-free condensed cream of mushroom soup
1 can (10.75 ounces) 98% fat-free condensed cream of chicken soup
1 jar (16.5 ounces) light pasteurized processed cheese product
2 boxes (10 ounces each) frozen, chopped broccoli, partially thawed
1 1/2 cups instant rice
1/2 teaspoon pepper
Preheat oven to 350°. Spray a 9- x 13-inch baking dish with butter-flavored cooking spray. Set aside. Spray a medium skillet with butter-flavored spray. Sauté celery and onion over medium heat until onion is clear. Transfer onion and celery to a large mixing bowl. Add soups and cheese. Stir until well blended. Add remaining i ngredients and pour into prepared pan. Bake uncovered 35-40 minutes or until bubbly and golden brown.
Nutrition Facts:
156 calories, 20g carbohydrate, 8g protein, 4.4g fat, 2.7g saturated fat, 12mg cholesterol, 1.9g dietary fiber, 870mg sodium
Adapted recipe by Janet Potts, RD, LD
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