GREEN RICE
1 cup raw rice, cooked, measured and set aside
1 onion, chopped
4 tbls Country Crock Light spread
1 can 98% FF Cream of Mushroom Soup
1/2 cup skim milk
10 - 12 ounces frozen broccoli, cooked and drained
1 1 /2 cups Great Value reduced fat Fiesta Blend shredded cheese, divided
salt and pepper to taste.
While you start to assemble the casserole cook the onions in the spread until softened. In a large mixing bowl stir together soup and milk and mix until blended. Add 1 1/2 to 2 cups of the cooked rice. You can add more later at the end if the mixture is too loose, but you don't want it too dense. Chop broccoli very fine and add to the soup and rice. Stir in onions and 1 cup of the cheese. Salt and pepper. Pour into a greased 2-quart casserole dish and bake at 350 for about 15 minutes or until heated through and cheese is melted.
Makes 4 cups total.
6 - 2/3 cup servings. 6 points per serving on all three plans.
YouTube Let's Cook Video
1 cup raw rice, cooked, measured and set aside
1 onion, chopped
4 tbls Country Crock Light spread
1 can 98% FF Cream of Mushroom Soup
1/2 cup skim milk
10 - 12 ounces frozen broccoli, cooked and drained
1 1 /2 cups Great Value reduced fat Fiesta Blend shredded cheese, divided
salt and pepper to taste.
While you start to assemble the casserole cook the onions in the spread until softened. In a large mixing bowl stir together soup and milk and mix until blended. Add 1 1/2 to 2 cups of the cooked rice. You can add more later at the end if the mixture is too loose, but you don't want it too dense. Chop broccoli very fine and add to the soup and rice. Stir in onions and 1 cup of the cheese. Salt and pepper. Pour into a greased 2-quart casserole dish and bake at 350 for about 15 minutes or until heated through and cheese is melted.
Makes 4 cups total.
6 - 2/3 cup servings. 6 points per serving on all three plans.
YouTube Let's Cook Video
