Vegetarian Broccoli Casserole

It's Monday. And I have started working to participate in the Meatless Monday movement. Today I went on a search for some new meatless recipes. I had some broccoli in my fridge that was close to the end of it's life, so this is what I decided on.

DISCLAIMER. Yes. I realize cream of ___ soups are not the healthiest, cleanest things in the world. But the fact is, I was looking for a moderately quick lunch, and I do keep a couple of them on hand because, well, let's face it... sometimes you just need to make something quickly. You are more than welcome to make this a cleaner recipe by substituting your favorite clean eating recipe for the cream of celery soup.

Vegetarian Broccoli Casserole

Ingredients

• 1 Box Uncle Ben's Long Grain & Wild Rice, prepared as instructed
• 1 Can Campbell's 98% Fat Free Cream of Celery Soup
• 1 Medium Vidalia Onion, Chopped
• 4 Cups Broccoli Florets
• 2 Tbsp Extra Virgin Olive Oil
• 0.5 Cup Sharp Cheddar Cheese
• Salt and Pepper To Taste

Instructions

Preheat oven to 350. 

Heat two tablespoons of extra virgin olive oil in a skillet over medium heat. While that is warming, chop a medium onion and if your broccoli isn't already in florets, chop it as well. The size of the chop really doesn't matter. If you or your kids are picky about onion, you may want to chop it finely. 

Cook the wild rice as instructed. Set aside. 

Saute the onions in the olive oil until they are semi-translucent, or approximately 5 minutes. Add in the broccoli and continue to cook another 4-5 minutes, or until the broccoli begins to soften and becomes a dark, rich green color. 

Notice the onions that escaped my pan by jumping out onto the stove. I always have escapee things from my cookware. Get used to seeing that.

After cooking the additional 4-5 minutes mentioned above, combine with the rice (All the kids in the pool!) and stir to mix thoroughly.

Spread into an 8x8 glass baking dish. Top with half a cup of cheese. I know that doesn't sound like much cheese, but I promise it's enough!!

See?? Plenty of cheese. 

Bake at 350 for 20-30 minutes, or until the cheese is melted and the casserole is nice and bubbly. Serves 6. 

Nutritional Stats - Per Serving

Calories: 236

Carbs: 34

Fat: 9

Protein: 7

I had mine with a sliced heirloom tomato from the garden, sprinkled with Italian seasoning. 

So, here it is! You guys be sure to comment and let me know what you think of it!! :)

~Deanna