Wednesday, November 30, 2011

Swiss Broccoli Casserole

Sometimes you need a side dish that isn't out of a can, bag or box, right?

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 - there's cheese, and rice, for heavens' sake!

 Swiss Broccoli Casserole

2/3 cup 2% reduced-fat milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1/2 cup (2 ounces) shredded Swiss cheese
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. Cover and freeze. Thaw in the refrigerator. Bake 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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