Broccoli Rice Casserole Recipe

  • chrono
    • PREP : 25 min
    • COOK : 45 min
  • serving
  • Nutrisionist_Janna
  • A high-fibre side dish with a wonderful mix of colours and textures.

    Janna Boloten, RD, Dietitian at Abbott Nutrition

Janna Boloten, RD, Dietitian at Abbott Nutrition


  • 2 bottles (2 x 237 mL) Vanilla Glucerna®
  • 15 mL (1 tbsp) non-hydrogenated margarine
  • 1 onion, chopped
  • 2 stalks celery, chopped (about 250 mL or 1 cup)
  • 500 mL (2 cups) frozen broccoli, chopped
  • 250 mL (1 cup) mild cheddar cheese or mild mozzarella, grated
  • 1 mL (¼ tsp) pepper
  • 250 mL (1 cup) long-grain rice, uncooked


  1. Place a rack in the middle of the oven and preheat to 175°C (350°F).
  2. In a frying pan, melt the margarine over medium heat.
  3. Sauté the onion, celery, and broccoli for 5 minutes.
  4. Add the cheese, Glucerna®, and pepper. Stir until the cheese has melted.
  5. Add the rice.
  6. Transfer to a 23-cm (9-in) square baking dish.
  7. Cover and bake for 45 minutes or until the rice is cooked.
  8. Serve immediately.


Per serving

Energy269 Cal
Protein13 g
Total fibre4.4 g
Available net carbohydrate35.6 g
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