Broccoli Rice Casserole

Broccoli Rice Casserole Slow Cooker

Broccoli Rice Casserole Slow Cooker

Ingredients

• 1 pound (455 g) frozen broccoli, cooked and drained
• 1 can (280 g) low-salt cream of mushroom soup
• 1/3 cup (53 g) chopped onion
• 280g Swiss cheese, shredded
• ½ cup (120 ml) skim milk
• 1½ cups (248 g) cooked rice

Method

1. Mix everything together, leaving enough cheese to sprinkle over the top
2. Place in slow cooker and top with reserved cheese
3. Cook on low for 2 hours
4. Yield: 4 servings
5. Per serving: 270 g water; 437 calories (43% from fat, 25% from protein, 32% from carb)