Lightened Up Broccoli Rice Casserole

  • A big Thanks to Kim at "A Girl and her Phone"!  I used this Broccoli-Rice Casserole recipe as my guide.

  • 2 c. cooked brown rice 
  • 1 (10 oz.) package frozen riced broccoli
  • 1 (12 oz.) package frozen riced cauliflower
  • 1 small onion, finely chopped
  • 1 (10.5 oz.) can Campbell's Cream of Onion Soup
  • 1/2 c. milk
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. garlic powder
  • 1/4 tsp. paprika
  • 2 c. shredded Cabot 75% Reduced Fat cheddar cheese, divided

    • Preheat your oven to 350 degrees.
    • Thaw broccoli and warm broccoli in the microwave for about 5 minutes.
    • In a bowl, combine warm cooked rice, onion, cream of onion soup, milk, salt, pepper, garlic powder, paprika, and 1 cup of the shredded cheddar. Stir together until well mixed. 
    • Fold in broccoli.
    • Spoon into a greased 9x13-inch baking dish. 
    • Top with remaining 1 cup shredded cheddar cheese.
    • Bake at 350℉ for 35 - 40 minutes until bubbly and cheese is just beginning to get some golden brown spots.
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