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Cheesy Brocolli and Rice Casserole Recipe

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This recipe for Cheesy Brocolli and Rice Casserole is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup panka
3/4 cup grated Parmesan
4 T margarine
1 glove garlic, minced
2 pounds brocolli florets cut in 1 inch pieces, steems peeled and chopped
1 onion, chopped fine
1 1/4 cups whole grain rice
4 cups vegetable broth
1 1/4 cups skim milk
2 cups reduced fat sharp cheddar cheese
1/8 teaspoon crushed red pepper
Directions:
Directions:
Melt 2 T margarine. Combine with panko, parmesan and garlic. Set aside. Preheat oven to 400º. Grease or spray a 13 x 9 inch pan. Microwave broccoli florets until bright green and tender (2-4 minutes). Melt remaining 2 T margarine. Cook onion and the peeled and chopped broccoli stems until softened, 8-10 minutes. Add rice and stir 1 minute. Stir in broth and milk. Reduce heat and cook, stirring often, until rice is tender, following time on the package as a guide. Mixture will be soupy. Remove from heat. Stir in cheese and crushed pepper and broccoli florets. Pour into prepared pan. Top with crumb mixture. Bake until bubbling around edges, approximately 20-25 minutes. Cool 5 minutes. Serve.
Personal Notes:
Personal Notes:
This is my healthier version of Broccoli Cheese casserole.

 

 

 

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