Low Fat Broccoli Rice And Cheese Casserole Recipes
AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE
This is everyone's favorite casserole, not least because on Thanksgiving Day it's the only rice dish on the table (and my Korean family loves rice). When my cousin Becky finally learned how to make broccoli-cheese rice casserole from her Aunt Anne, whose Southern food I always thought tasted so good, she usually made two vats of it because it's the one dish everyone wants leftovers of. (It also happens to reheat especially well-a key requirement for any Thanksgiving side dish, in my book.) What I love most is how much this recipe has changed over time. I call it Aunt Anne's Broccoli-Cheese Rice Casserole because she's the catalyst for the dish, but really it's "Eric's interpretation of Becky's Broccoli-Cheese Rice Casserole, which she maybe learned from her mother, Julia, who learned it from her sister Anne." Like a game of telephone, the recipe has been tweaked and misremembered, and now tastes like a mere version of that first casserole we had as kids, which is fine because we're not kids anymore. And I love that. This kind of culinary evolution is what defines Thanksgiving for me. As for the broccoli, sometimes I like to use only florets because that's my favorite part of the vegetable, but my mother likes it the way Aunt Anne makes it, which was often with frozen chopped broccoli (stems and everything). The original had Velveeta cheese, as well, but I enjoy the sharpness of cheddar and the ease of ready shredded cheese, which is what I call for here.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking dish with softened butter.
- In a large skillet, melt the 1 stick of butter over medium high heat. Add the onion, sprinkle with the sugar, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is slightly caramelized, 15 to 20 minutes.
- Add the bread to the buttery onions, increase the heat to medium, and sauté until slightly toasted, 10 to 12 minutes. Remove from the heat.
- In your biggest bowl, use your hands to toss together the rice, frozen broccoli, cheddar, sour cream, milk, 2 teaspoons salt, and the buttery onion-bread mixture until well mixed. Spread evenly into the greased baking dish. (You can make this ahead up to this point; see Cook's Note.)
- Bake the casserole until bubbling, warmed through, and slightly browned at the edges, 30 to 40 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days.
LOW-FAT BROCCOLI, RICE AND CHEESE CASSEROLE
Make and share this Low-Fat Broccoli, Rice And Cheese Casserole recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 1h5m
Yield 14 1/2 cup servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray a 9X13-inch baking dish with buttered flavored cooking spray.
- Set aside.
- Spray a medium skillet with butter flavored spray.
- Saute celery and onion over medium heat until onion is clear.
- Transfer onion and celery to a large mixing bowl.
- Add soups and cheese.
- Stir until well blended.
- Add remaining ingredients and pour into prepared pan.
- Bake uncovered 35-40 minutes or until bubbly and golden brown.
BROCCOLI RICE AND CHEESE CASSEROLE
No canned soup or cheese whiz needed for this one, but still easy to make! You could substitute 4 cups frozen broccoli flowerets, just cook them and break them up more.
Provided by Parsley
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly grease/spray a casserole dish; set aside.
- Place your 3 cups hot cooked rice in a large bowl and set aside.
- Steam/microwave the broccoli flowerets until fork-tender; drain (you should have 4 cups cooked flowerets) and place in bowl with hot cooked rice; set a side.
- In a small saucepan, over med-low heat, melt butter; add onion and saute for about 3-4 minutes. Add in milk and beaten egg; stir well. Add in the cheese, salt, pepper and paprika. Continue to cook, stirring often, until cheese is melted. Pour this mixture over broccoli and rice in the large bowl. Stir together well to evenly coat.
- Pour mixture into prepared casserole dish. Bake, uncovered at 350 for 30 minutes.
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- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or similar 2 1/2-quart casserole dish.
- Bring the broth to a boil in a large pot, then add the rice. Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and let cook 5 minutes. Remove the pot from the heat and let sit, covered, for an additional 5 minutes. Most of the rice liquid should be absorbed.
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