Broccoli and Three-Cheese Casserole

By Lindae999

Calories 242
Fat 7.6 G
Fiber 2.5 G

Ingredients

• 2 cups cooked white rice
• 6 TBSPs (1 1/2 oz) grated fresh Parmesan cheese divided
• 3/4 tsp salt, divided
• 1/2 tsp dried fines herbes
• 3 egg whites
• cooking spray
• 1/2 cup (2 oz) shredded fontina cheese
• 4 cups coarsely chopped broccoli florets (about 1 bunch)
• 1 cup finely chopped onion
• 1/4 cup (1 oz) shredded reduced fat extrasharp cheddar cheese
• 3/4 cup egg substitute
• 3/4 cup 1 percent low fat milk
• 1/4 tsp black pepper
• 2 (1 oz) slices firm white bread

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 100 degree
2. Combine rice, 1/4 cup Parmesan cheese, 1/4 tsp salt, fines herbes, and egg whites. Press mixture into 11X7 inch baking dish coated with cooking spray. Sprinkle fontina evenly over rice mixture.
3. Cook broccoli in boiling water for 4 minutes or until tender; drain well.
4. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in broccoli. Spoon broccoli mixture evenly over rice mixture. Top with cheddar cheese.
5. Combine egg substitute, milk, remaining 1/2 tsp salt, and black pepper in a small bowl, and stir well with whisk. Pour the egg mixture over the broccoli mixture.
6. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and remaining 2 TBSPs Parmesan cheese. Bake at 400 degrees for 23 minutes or until set.