- 10 oz pkg frozen chopped broccoli, thawed and well drained.
- 1¼ cups water
- 2 cups rice, cooked
- ¼ cup unsalted butter
- ⅓ cup onion, chopped
- ⅓ cup celery, chopped
- ¾ cup sharp cheddar cheese, cubed
- ⅓ cup condensed cream of xxx soup mix (see recipe)
- 4 oz mushrooms, chopped
- Pre-heat the oven to 350 degrees. Lightly oil casserole dish
- Cook broccoli in the microwave until desired level of tenderness
- Saute onions, mushrooms, and celery in butter for 3 minutes
- Add other ingredients and stir until well mixed and the cheese melts
- Pour into the casserole dish. Cover and bake about 20 minutes, until rice is heated through and cheese is bubbly.
Note that sodium percentages depend on which daily reference you use. The estimated 79 mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
–5% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 8% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
