CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
3 |
c |
Cooked brown rice; (use the instant variety) |
10 |
oz |
Package frozen chopped broccoli; thawed |
1/2 |
c |
Grated lowfat sharp cheddar cheese |
1/4 |
c |
Grated nonfat cheddar cheese |
1 |
cn |
Reduced fat cream of chicken soup; prepared as directed |
1/2 |
ts |
Salt |
1/2 |
ts |
Dry mustard |
1 |
ts |
Worcestershire sauce |
1/4 |
c |
Grated lowfat sharp cheddar cheese; extra for topping |
|
3 |
grams fat. |
INSTRUCTIONS
From: Perry Greene <palgreen@hiwaay.net>
Combine cheese, broccoli, soup, salt, mustard and Worcestershire sauce and
mix well. Gently mix cheese-broccoli mixture into cooked, drained rice.
Pour into casserole sprayed with nonstick spray and bake in 350 degree oven
for 20-25 minutes. Sprinkle reserved 1/4 cup cheese on top during the last
5 minute of baking. Makes 8 servings. Each serving equals 210 calories and
NOTE: This recipe may be adapted for other vegetables, other soup flavors,
etc. For a complete meal, add chopped, cooked chicken, turkey or other
meat.
Posted to recipelu-digest by jeryder@juno.com on Mar 28, 1998
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