Recipe

Broccoli And Three-cheese Casserole Recipe

Add Step-by-Step Photos	Bluexoxo / All my dishes 9 months ago You can substitute any leftover cooked vegetables in this casserole. Assemble the casserole the night before. Cover, refrigerate, and bake in the morning. Prep:15m Cook:25m Servings:6	Bluexoxo
	casserole broccoli vegetable cheese

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Ingredients

2 cups cooked white rice

6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese, divided

3/4 teaspoon salt, divided

1/2 teaspoon dried fines herbes

3 egg whites

Cooking spray

1/2 cup (2 ounces) shredded fontina cheese

4 cups coarsely chopped broccoli florets (about 1 bunch)

1 cup finely chopped onion

1/4 cup (1 ounce) reduced-fat shredded extrasharp cheddar cheese

3/4 cup egg substitute

3/4 cup 1% low-fat milk

1/4 teaspoon black pepper

2 (1-ounce) slices firm white bread

Directions

Preheat oven to 400°.

Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbes, and egg whites. Press mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle fontina evenly over rice mixture. Set aside.

Cook broccoli in boiling water for 4 minutes or until tender; drain well.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Stir in broccoli. Spoon broccoli mixture evenly over rice mixture. Top with shredded cheddar cheese.

Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese. Sprinkle breadcrumb mixture evenly over broccoli. Bake at 400° for 23 minutes or until set.

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