Category Archives: Vegetables

Broccoli, Casseroles, Holidays, Rice, Side Dishes, Vegetables

Low Fat Broccoli Rice Casserole

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Low Fat Broccoli Rice Casserole

 

Low Fat Broccoli Rice Casserole

Low Fat Broccoli Rice Casserole.  This is a spin off of a recipe from my mother-in-law that used Minute Rice, frozen broccoli and Cheez Whiz.  I’m more into fresh foods, the less processed the better, so I healthy-tized it.  But it’s still creamy and cheesy and really great.  Hope you’ll try it and love it too!

 

Low Fat Broccoli Rice Casserole Ingredients:

2 cups water
1 cup rice
2 cups fresh broccoli florets
1 package fresh mushrooms, sliced
1 can fat free cream of mushroom soup
1 can fat free cream of chicken soup
1 soup can low fat milk
2 cups shredded cheddar
salt & pepper

 

Low Fat Broccoli Rice Casserole Instructions:

In a medium saucepan, bring salted water to a boil, add rice, lower heat to a simmer and steam with lid on for 10 minutes.  Add the broccoli and mushrooms and continue to cook until the rice and broccoli are tender, approximately another 10 minutes.  Stir in the rest of the ingredients, reserving 1/2 cup of cheese.  Spread into a buttered casserole dish and sprinkle reserved cheese on top.  Bake at 350°F oven for 30 minutes.

This low fat broccoli rice casserole can be vegetarian friendly if you use 2 cans cream of mushroom soup and omit the cream of chicken soup.  When I was a vegetarian, this was something I used to make frequently for dinner.

Give this Low Fat Broccoli Rice Casserole a try this Thanksgiving.

Don’t forget to check out the other posts in my blog.  This week I’m featuring my favorite Thanksgiving dishes with you.

Low Fat Broccoli Rice Casserole

Sharon Springfield

Sharon Springfield

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Casseroles, Vegetables

Yellow Squash Casserole

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6 – 8 Yellow Squash, sliced
1 small onion, diced finely
12 Ritz Crackers
1/2 cup milk
2 eggs
1/2 cup shredded cheddar cheese
1/2 stick butter, melted
1 tsp. salt
1/4 tsp. pepper

Parboil squash and onion in salted water until tender; drain well.  Place into buttered casserole dish.  Top with cracker crumbs and cheese.  Mix milk, eggs, melted butter and salt & pepper; pour over the squash.  Bake for 1 hour at 325º.  When casserole is almost done, put additional cheese and cracker crumbs on top, bake until cheese is melted.

Side Dishes, Vegetables, Vegetarian

Zucchini – Yellow Squash Casserole

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2 zucchini squash – sliced 1/2″ thick and quartered
2 yellow squash – sliced 1/2″ thick and quartered
1/4 onion, diced
salt and pepper
1 can fat free cream of mushroom soup
6 oz pimento cheese spread
1 egg
1 6 oz. box stuffing mix
1/4 cup Panko bread crumbs

Preheat oven to 350º F.  Coat 2 qt casserole dish with cooking spray, set aside.
Place squash and onion in a medium saucepan.  Add 1 cup water, a dash of salt and pepper and bring to a boil.  Reduce heat and simmer for 5 minutes.  Drain off water, reserving 1/2 cup.
In a bowl, whisk together the soup, reserved water, cheese and egg.  Stir in the stuffing mix and the drained squash.  Spread evenly in 2 qt casserole dish.  Top with Panko bread crumbs.  Bake for 30 minutes.

Casseroles, Main Dish, Vegetables, Vegetarian

Ratatouille

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1 1/2 cups eggplants, peeled and diced
1/2 cup onions, thinly sliced
1 clove garlic, minced
3 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 1/2 cups zucchini, sliced
1 (16 oz.) can tomatoes, stewed
1 teaspoon salt
1/4 teaspoon Italian seasoning
1 (7 3/4 oz.) can mushrooms
dash pepper
Place eggplant, onion, garlic and oil in a 2 quart casserole.  Cook in microwave oven 5 minutes.  Cut peppers into 1/2 strips.  Mix peppers and zucchini with eggplant mixture.  Add seasonings to tomatoes.  Mix with vegetables.  Cook in microwave oven 8-10 minutes.  Let stand 5 minutes. 

*You can use vegetable soup in place of tomatoes and cut corn off the cob and add to the casserole.
 4  Servings
Casseroles, Main Dish, Potatoes, Seafood

Potato Surimi Casserole

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1 package au gratin potatoes
1/2 cup milk
2 tablespoons unsalted butter
6 eggs, large
1 (8 oz.) can corn, creamed
1/2 pound Surimi seafood, chopped
2 tablespoons all-purpose flour
2 scallion tops, chopped
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Heat oven to 450ºF.  Prepare potatoes in 8x8x2″ baking dish.  Follow package directions for milk and butter.  Bake for only 15 minutes.  Let stand for 5 minutes. Meanwhile, in bowl, combine eggs, corn, surimi, flour, scallions, salt, nutmeg and cayenne.  Pour over potatoes. Reduce oven temperature to 350ºF.  Bake until set, 45 minutes.  Let stand 10 minutes.  Cut into 6 squares.
6  Servings