Broccoli and Three-Cheese Casserole

Broccoli and Three-Cheese Casserole
Photo by Randy Mayor

Ingredients

  • ¾ teaspoon salt, divided
  • ½ cup (2 ounces) shredded fontina cheese
  • 6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese, divided
  • 1 cup finely chopped onion
  • 2 cups cooked white rice
  • ½ teaspoon dried fines herbes
  • ¾ cup egg substitute
  • + 21 more ingredients
    • ¾ cup egg substitute
    • 4 cups coarsely chopped broccoli florets (about 1 bunch)
    • ½ cup (2 ounces) shredded fontina cheese
    • 2 (1-ounce) slices firm white bread
    • 2 (1-ounce) slices firm white bread
    • 2 cups cooked white rice
    • ¼ cup (1 ounce) reduced-fat shredded extrasharp cheddar cheese
    • ¼ cup (1 ounce) reduced-fat shredded extrasharp cheddar cheese
    • ½ teaspoon dried fines herbes
    • 4 cups coarsely chopped broccoli florets (about 1 bunch)
    • 3 egg whites
    • ¼ teaspoon black pepper
    • ¼ teaspoon black pepper
    • Cooking spray
    • 1 cup finely chopped onion
    • ¾ cup 1% low-fat milk
    • ¾ cup 1% low-fat milk
    • 3 egg whites
    • Cooking spray
    • ¾ teaspoon salt, divided
    • 6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese, divided

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 te...

View full recipe at My Recipes

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