Contributed By: mmirrion
myrecipes.com
A new twist to a favorite Thanksgiving casserole.
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Total Preparation Time: 1 hour
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Vegetarian
Meal Type: Entree
Ingredients
2 cups Cooked white rice
6 tbs (1 1/2 oz) freshly grated parmesan cheese, divided
3/4 tsp Salt, divided
1/2 tsp Dried fine herbs
4 Eggs
Cooking spray
1/2 cup (2 oz) fontina cheese
4 cups Coarsely chopped broccoli florets (about 1 bunch)
1 cup Finely chopped onion
1/4 cup Shredded extra sharp cheddar cheese
3/4 cup Low fat milk
1/4 tsp Black pepper
2 ozs Bread crumbs
Preparation
Preheat oven to 400 degrees F
1. Combine the rice, 1/4 cup Parmesan Cheese, 1/4 teas salt, fine herbs, and 3 eggs. Press mixture into an 11 x 7 inch baking dish coated with cooking spray. Sprinkle fontina evenly over the rice mixture. Set aside.
2. Cook broccoli in boiling water for 4 minutes or until tender; drain well.
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Stir in broccoli mixture. Spoon broccoli mixture evenly over the rice mixture. Top with shredded cheddar cheese.
4. Combine 1 egg, milk, remaining 1/2 teas salt, and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.
5. Combine breadcrumbs and the remaining parmesan cheese. Sprinkle breadcrumbs mixture evenly over broccoli mixture.
6. Bake at 400 degrees for 23 minutes or until set.
Cook's Notes
Nutrition Information