Broccoli Rice Casserole Directions:
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Preheat oven to 400°F. Lightly grease a 9 x 13-inch baking dish and set aside.
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Cook broccoli in a microwave-safe bowl, covered, for 4 minutes until tender and bright green. Or boil broccoli in a large pot of water for 4 minutes, drain thoroughly, and set aside.
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In a large deep skillet or Dutch oven, melt butter and olive oil over medium heat. Add diced onions and cook, stirring frequently, for 6 minutes until translucent.
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Stir in cauliflower rice and garlic and cook, stirring constantly, for 2 minutes.
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Add chicken broth, fat free half & half, and salt. Stir to combine. Bring to a boil, then reduce heat to medium-low. Cook, stirring frequently, for 10 minutes until slightly thickened. Remove from heat.
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Stir in cooked broccoli, Velveeta Shreds cheddar, and Parmesan cheese until evenly distributed.
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Transfer mixture to prepared baking dish.
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In a small bowl, combine melted butter, Panko breadcrumbs, smoked paprika, and Parmesan cheese. Sprinkle topping evenly over casserole.
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Bake for 15-20 minutes until golden brown and bubbling. Remove from oven and let rest 5 minutes before serving.
WW Points Calculation
Broccoli florets, cauliflower rice, onion, garlic, smoked paprika, salt → 0.00
Land O’Lakes Light Butter with Canola Oil (3 tbsp total) → 4.00
Filippo Berio Extra Light Olive Oil (1 tbsp) → 4.00
Swanson 99% Fat Free Low Sodium Chicken Broth (32 oz) → 0.00
Land O’Lakes Fat Free Half & Half (¾ cup) → 2.00
Velveeta Shreds Cheddar Cheese (4 oz) → 4.00
Kraft Grated Fat Free Parmesan Cheese (½ cup total) → 0.50
Progresso Plain Panko Bread Crumbs (½ cup) → 2.50
Total Points: 17.00
Servings: 8
Points per serving: 2.13
Nutrition Information
Calories: 141
Fat: 5g
Protein: 9g
Carbohydrates: 13g
Sugar: 3g
Sodium: 474mg
I'm waiting for your comments! Enjoy!
