Sunday, March 6, 2011

Low-Fat Broccoli Rice Casserole

Here is a pared down, skinny version of a favorite casserole. It's quick to make and tasty, too!

Low-Fat Broccoli Rice Casserole
1 (10-oz.) package frozen chopped broccoli, cooked and well-drained
2 cups cooked rice
1 can fat-free cream of chicken soup
1 (8-oz.) block low-fat Velveeta
Salt and pepper to taste

Preheat oven to 350 degrees.
Combine all ingredients in a large mixing bowl; stir to combine. Pour into a greased 2-quart baking dish. Bake for 3o minutes or until mixture is hot and bubbly.

Helen's Notes: You might want to add buttered breadcrumbs (soft bread) for a topping or a thin layer of shredded cheese. Just be careful not to add too many calories!

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