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Main Dish: BROCCOLI RICE CASSEROLE - Thanks Virginia!
YIELDS: 5 SERVINGS | 3 PTS PER SERVING

YOU MAY WANT TO DOUBLE THIS ONE... THIS CASSEROLE IS FABULOUS!! THE ONION AND CHEESE REALLY GIVE THE BROCCOLI A GOOD FLAVOR. IT'S ALSO EASY TO THROW TOGETHER AND VERY LOW IN POINTS. ENJOY!

1 C. (4 OZ) SHREDDED REDUCED-FAT SHARP CHEDDAR CHEESE

1 C. COOKED LONG-GRAIN RICE (APPROX. 1/2 C. UNCOOKED)

1/2 C. DRAINED CANNED SLICED MUSHROOMS (I USED 1 C. FRESH MUSHROOMS)

1/2 C. DICED ONION (I USE 1 SMALL COOKING ONION, GRATED)

1/4 C. SKIM MILK

4 TSP REDUCED-CALORIE MARGARINE

1/4 TSP SALT

4 CUPS FRESH BROCCOLI CROWNS, CHOPPED (OR 20 OZ FROZEN CHOPPED BROCCOLI, THAWED AND DRAINED) *

* I HIGHLY RECOMMEND YOU JUST USE FRESH BROCCOLI CROWNS. THEY ARE MUCH EASIER TO WORK WITH!

OPTIONAL

A SPRINKLING OF BREADCRUMBS

DIRECTIONS: PREHEAT OVEN TO 350 DEGREES F. IF YOU ARE USING FROZEN BROCCOLI, THAW AND DRAIN IT. IF YOU DON'T, THE CASSEROLE MAY BE A LITTLE WATERY AND YOU MAY NEED TO ADD 1 TB. FLOUR TO THICKEN. COMBINE THE FIRST 7 INGREDIENTS IN A MEDIUM SAUCEPAN. (I SAVED A SPRINKLING OF THE CHEESE FOR THE TOP OF THE CASSEROLE. THIS IS OPTIONAL.) COOK OVER LOW HEAT 4 MINUTES OR UNTIL CHEESE MELTS, STIRRING CONSTANTLY. ADD THE BROCCOLI AND COOK 2 MINUTES OR UNTIL THOROUGHLY HEATED, STIRRING FREQUENTLY. SPOON MIXTURE INTO A 2-QUART CASSEROLE COATED WITH COOKING SPRAY. (IF YOU USE A GLASS CASSEROLE, NO NEED FOR COOKING SPRAY) BAKE AT 350 DEGREES FOR 30 MINUTES. SPRINKLE OPTIONAL CHEESE AND BREADCRUMBS ON TOP.

cblessum on 5/22/2008