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4 servings
25 min active time
1 h 15 min total time
3.0 (2 votes)
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Original
20 oz chopped and thawed | |
2 cups | |
8 oz shredded | |
21 fluid oz | |
1 chopped | |
2 Tbsp |
Amount per serving
Daily %
Calories
501
25%
Total Fat
27 g
35%
Cholesterol
75 mg
25%
Sodium
1278 mg
56%
Total Carbohydrates
40 g
14%
Fiber
6.7 g
24%
Total Sugar
4.4 g
Proteins
20 g
41%
Calcium
498 mg
38%
Iron
2.3 mg
13%
Potassium
428 mg
9%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Cook the rice.
- 2Chop the onion.
- 3Preheat the oven to 350°F.
- 4In a large skillet, warm the butter, then cook the onion until soft.
- 5Add the thawed broccoli, cooked rice cream of mushroom and 2/3 of the shredded cheese.
- 6Cook until the cheese is starting to melt.
- 7Transfer to a casserole dish and top off with the remaining cheese.
- 8Bake for 50 minutes (uncovered).
Published by Julien Amelot