Broccoli Rice Casserole

By Acoppeto

Ingredients

• Vegetable Cooking Spray
• 2 cups mushrooms -- presliced
• 1 cup sharp cheddar cheese, reduced fat -- (4ounces)
• 1 cup cooked long grain rice
• 1/2 cup onion -- diced
• 1/4 cup skim milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 10.5 ounce can cream of mushroom soup -- undiluted
• 2 10 ounce packages frozen chopped broccoli -- thawed

Preparation

Step 1

1. Heat a large nonstick skillet coated with cooking spray over medium high heat. Add mushrooms, saute 5 minutes or until tender. Stir in remaining ingredients; cook over low heat 4 minutes or until cheese starts to melt, stirring constantly. Spoon into a 2 quart casserole coated with cooking spray. Cover and chill.

2. Preheat oven to 350 degrees.

3. Bake, uncovered, at 350 degrees for 45 minutes or until thoroughly heated. To serve, let stand for 30 minutes at room temperature.



Per serving: 169 Calories (kcal); 3g Total Fat; (17% calories from fat); 11g Protein; 25g Carbohydrate; 5mg Cholesterol; 509mg Sodium