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Swiss Broccoli Casserole

You can serve this as a side dish or even a main dish. 

This is an easy one from Cooking Light, and it's quite versatile - serve it with chicken, pork, beef - whatever!  Make up a pan for dinner tonight, and then make up an extra one to throw in the freezer for another night or to share.   My kids like broccoli, but even kids who aren't WILD about it won't mind trying this - just chop the broccoli up small and sell them on the cheese and rice. 

Swiss Broccoli Casserole

2/3 cup 2% reduced-fat milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 recipe cream soup base
1/2 cup shredded Swiss cheese (shredding your own is a bonus)
1 cup cooked rice
2 (10-ounce) packages frozen chopped broccoli, thawed
Cooking spray
1 (1-ounce) slice white bread (or just use some Panko bread crumbs)

Combine first 4 ingredients in a large saucepan over medium-high heat; bring to a simmer. Add cheese; stir until melted. Remove from heat; stir in cooked rice and broccoli. Transfer broccoli mixture to an 11 x 7–inch baking dish coated with cooking spray. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup (or just keep it simple and use breadcrumbs). Sprinkle broccoli mixture with breadcrumbs. Either cover and freeze, then thaw in the refrigerator before baking, or bake covered at 350° for 15 minutes. Uncover and bake an additional 15 minutes. Yield: 8 servings (serving size: about 3/4 cup).


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