Corn and Rice Casserole
This recipe doubles easy
1 tablespoon margarine
1 (8-ounce) package pre-sliced fresh mushrooms
½ cup chopped onion
1 1/3 cups chicken broth
½ cup uncooked converted rice
1 (10 ¾-ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
2 (11-ounce) cans vacuum-packed corn with red and green peppers (such as Mexicorn), undrained
½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Red bell pepper strips (optional)
1. Preheat oven to 350.
2. Melt margarine in a saucepan coated with cooking spray over medium-high heat. Add mushrooms and onion; saute 6 minutes. Add broth; bring to a boil. Add rice; cover, reduce heat, simmer 20 minutes. Remove from heat; let stand, covered, 5 minutes. Stir in soup and corn. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350 for 15 minutes. Top with cheese; bake 5 minutes or until cheese melts. Garnish with red pepper strips, if desired.
This casserole feeds an army and kids love the cheesy flavor.
Yield: 8 Servings (serving size 2/3 cup)
Per Serving: Cal 176 (21% from fat), Pro 6.7g, Fat 4.1g (sat 1.5g); Carb 29.3G; Fib 1.6g, Chol 7.9 mg, Iron 0.8 mg; Sod 780mg, Calc 109mg.