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| Recipe Archives |
| Submitted by: Denise Palmer June 2002 Ingredients: 2 Pkg (10 oz. each) frozen chopped broccoli, thawed & squeezed dry 1 1/2 C cooked brown rice 1 1/2 C shredded non fat or reduced fat cheddar cheese 2 Tbsp finely ground fat free cracker crumbs nonstick cooking spray sauce: 1 1/2 C skim milk, divided 1/4 C instant nonfat day milk powder 1 Tbsp plus 1 1/2 tsp cornstarch 1 Tbsp water or unsalted chicken broth 1/2 C finely chopped fresh mushrooms 1/2 C finely chopped onion 1/4 tsp dried thyme 1/4 tsp ground black pepper Directions: To make the sauce, combine 1/4 C of the mil and all of the milk powder and cornstarch in a small dish. Stir to mix well, and set aside. Place the water or brothg, mushrooms, onions, thyme and pepper in a 2 1/2 quart sauce pan, and place the pan over medium heat. Cook and stir for about 2 minutes, or until the vegetables are tender and most of the liquid is evaporated. Add the remaining 1 1/4 cups of milk to the pot, and continue to cook and stir until the mizture comes to a boil. Stir the cornstarch mixture once, and add to the pot. Cook and stir for a minute or two, or until the sauce is thickened and bubbly. Remove the pot from the heat, and stir the broccoli, rice and cheese into the sauce. Coat a 2 quart casserole dish with nonstick cooking spray, and spread the mixture evenly into the dish. Sprinkle the crumbs over the top of the mixture, and spray the crumbs lightly with the cooking spray. Bake at 350 for 50 minutes to one hour, or until the top is golden brown and the edges are bubbly. Remove the dish from the oven, and let sit for 5 minutes before serving. |
| Mom's Broccoli Casserole |