Broccoli Rice Casserole Recipe

- PREP : 25 min
- COOK : 45 min

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

INGREDIENTS

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

DIRECTIONS

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

NUTRITION FACTS

Per serving

Energy	269 Cal
Protein	13 g

TOTAL CARBOHYDRATE	40 g
Total fibre	4.4 g
Available net carbohydrate	35.6 g

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