I asked one of my siblings if our Mom ever made this. "Nope, and she probably wouldn't have, either". Mom was a northern girl. They boiled the liver out of their veggies, overcooked their rice, and put too much cheese in just about everything.
Damn Yankees!
Well, I did have this in the 70s. Another one of those "people with six kids stretch the food" meal ideas.
I ate this at the homes of those I babysat for. There was always some leftover from their family meal and after my young charges went to bed, I would slip in for a nibble or two.
It wasn't half bad. Should I healthify it? Ohhh maybe someday ;)
- 2 cups white rice (cooked)
- 3/4 tsp salt
- 6 tbsp fresh grated parmesan cheese
- 1/2 tsp mixed dry herbs (herbs provincial)
- 3 egg whites
- 2 oz fontina or other very soft melting cheese
- 4 cups chopped broccoli florets
- 1 cup finely chopped onion
- 1/4 cup reduced-fat sharp cheddar cheese (can be replaced with shredded swiss)
- 3/4 cups egg substitute
- 3/4 cup 1% milk or original, unsweetened almond milk
- 2 1oz sliced white bread, hardened from being in the air
- Combine rice, 1/2 of parmesan cheese, 1/4 tsp of the salt and herbs, and egg whites.
- Press into an 11 x 7 " coated dish. Sprinkle with the fontina and set aside.
- Cook the broccoli until tender, drain and dry on a tee towel.
- Heat a large, nonstick skillet
- Saute onion until tender
- Stir in the broccoli
- Spoon over the rice and top with the cheddar (or swiss) cheese.
- Combine egg substitute, milk, salt, and pepper.
- Whisk.
- Pour over the casserole.
- Process the bread into coarse crumbs
- Mix with the remaining parmesan cheese.
- Sprinkle over the casserole and bake at 400 degrees for 23 minutes.