Corn and Rice Casserole
This recipe doubles easy 1 tablespoon margarine Cooking spray 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. |
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