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Broccoli and Three-Cheese Casserole

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Ingredients

  • 2 cups cooked white rice
  • 6 tablespooons freshly grated Parmesan Cheese, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon dried fine herbes
  • 3 egg whites
  • Cooking Spray
  • 1/2 cup shredded Fontina cheese
  • 4 cups coarsly chopped broccoli florets (about 1 bunch)
  • 1 cup finely chopped onion
  • 1/4 cup reduced fat shredded extra-sharp cheddar cheese
  • 3/4 egg substitute
  • 3/4 cup low-fat milk (1%)
  • 1/4 teaspoon black pepper
  • 2 slices firm white bread

Details

Preparation

Step 1

Preheat oven to 400
Spray 11x7 inch cooking dish.

1. Combine the rice, 1/4 Parmesan cheese, 1/4 teaspoon salt, fine herbes and egg white. Press mixture into an 11x7 inch baking dish coated wih cooking spray. Sprinkle fontina evenly over the rice mixture, set aside.

2. Cook broccoli in boilling water for 4 minutes or until tender, drain well.

3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Stir in broccoli. Spoon mixture even;y over the rice mixture. Top with shredded cheddar cheese.

4. Combine egg substitute, milk, remaining 1/2 teaspoon salt and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.

5. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and the remaining Parmesan cheese. Sprinkle breadcrumb mixture evenly over broccoli.

6. Bake for 23 minutes or until set.

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