This broccoli cheese casserole is the casserole of my childhood. This is just perfect with some simple grilled chicken. I tweaked it to fit WW and now it is 6 points per serving for 6 total servings.
Ingredients:
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2 x 10oz packages frozen chopped broccoli
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3/4 stack Ritz crackers, crushed (7.5 points)
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3 tablespoons melted butter (12 points)
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1 can reduced-fat mushroom soup (4 points)
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1/4 cup Parmesan cheese (2 points)
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Dried minced onion (to taste) (0 points)
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3/4 cup cooked white rice (5 points)
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1/2 lb reduced-fat Velveeta cheese, sliced (8 points)
Instructions:
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Preheat the oven to 350°F (175°C).
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Prepare the casserole dish: Spray a 9 x 13 casserole dish with nonstick spray.
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Layer the broccoli: Add the frozen chopped broccoli to the casserole dish. Sprinkle dried minced onion and Parmesan cheese evenly over the broccoli.
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Add the rest of the mixture: Add the mushroom soup, sliced Velveeta cheese, and cooked white rice. Mix everything together well.
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Prepare the cracker topping: Mix the crushed Ritz crackers with the melted butter. Add half of the cracker mixture to the casserole dish and stir it in.
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Top with crackers: Spread the remaining cracker mixture evenly over the top of the casserole.
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Bake: Place the casserole in the preheated oven and bake, uncovered, for about 40 minutes, or until the top is golden brown and crispy.
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Serve: Remove from the oven, allow it to cool slightly, and enjoy!
