Baked Cheese-and-Rice Church Casserole Directions:
Preheat oven to 350°F (175°C) and lightly coat an 8x8-inch (2-quart) baking dish with cooking spray.
Heat a nonstick skillet over medium heat and cook the chopped mushrooms for 6 minutes until softened and moisture has evaporated completely.
Place the cooked rice in a large mixing bowl.
Add the sautéed mushrooms, shredded reduced-fat cheddar, blended cottage cheese, almond milk, garlic powder, onion powder, salt, and black pepper.
Stir thoroughly until evenly combined and creamy.
Transfer the mixture into the prepared baking dish and spread into a level layer.
Bake uncovered for 25 minutes until fully heated and lightly golden on top.
Remove from oven and rest for 5 minutes before serving.
WW Points Calculation
Cooked white rice, 3 cups (0 pts per cup, 3 cups total) 0.00
Kraft 2% Milk Shredded Cheddar Cheese, 1 cup (8 oz total) 16.00
Good Culture Fat-Free Cottage Cheese, 1 cup 0.00
Fresh mushrooms, 2 cups 0.00
Unsweetened almond milk, 1/4 cup 0.00
Garlic powder, onion powder, salt, black pepper 0.00
Points Information:
Total Points: 16.00
Servings: 4 servings (1 cup each, baked in 8x8-inch dish)
Points per serving: 4.00
Nutrition Information
Calories: 280
Fat: 6g
Protein: 20g
Carbohydrates: 36g
Sugar: 3g
Sodium: 510mg
I'm waiting for your comments! Enjoy!
