Broccoli Rice Casserole
Prep Time:
20 Minutes
Total Time:
1 Hour 15 Minutes
Serves:
16 (2/3 cup per serving)
Ingredients
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1/2 cup chopped celery
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2/3 cup chopped onion
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1 cup chopped mushrooms
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1 tablespoon vegetable oil
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1 tablespoon minced garlic
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 cups rice, cooked
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1 can reduced fat cream of mushroom soup
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1 cup Daisy Brand Sour Cream
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1 cup Daisy Brand Cottage Cheese
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2 cups finely shredded reduced fat Mexican cheese blend
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1 16 ounce bag frozen broccoli cuts, thawed
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1/4 cup slivered almonds
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3/4 cup finely shredded reduced fat Cheddar cheese
Directions
Sauté the celery, onion, and mushrooms until soft in oil. Add the garlic, salt, and pepper and sauté for another minute. Remove the mixture from the heat and cool slightly. In a medium mixing bowl combine the cooked rice, cream of mushroom soup, sour cream, cottage cheese, and Mexican cheese blend. Fold in the thawed broccoli, onion mixture, and slivered almonds. Spray a casserole dish with nonstick spray. Pour the broccoli rice mixture into the casserole dish and top with the Cheddar cheese. Bake the casserole at 350 degrees for 45 minutes until golden in color. Cool at least 5 minutes before serving.