Broccoli and Three-Cheese Casserole
Broccoli and Three-Cheese Casserole might be just the main course you are searching for. One portion of this dish contains approximately 16g of protein, 8g of fat, and a total of 246 calories. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up egg whites, broccoli florets, extrasharp cheddar cheese, and a few other things to make it today. To use up the egg substitute you could follow this main course with the Blueberry Cake as a dessert. It will be a hit at your Autumn event.
Instructions
Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbes, and egg whites. Press mixture into an 11 x 7-inch baking dish coated with cooking spray.
Sprinkle fontina evenly over rice mixture. Set aside.
Cook broccoli in boiling water for 4 minutes or until tender; drain well.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
Add onion; cook 4 minutes or until tender, stirring occasionally. Stir in broccoli. Spoon broccoli mixture evenly over rice mixture. Top with shredded cheddar cheese.
Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk.
Pour egg mixture over broccoli mixture.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups.
Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese.
Sprinkle breadcrumb mixture evenly over broccoli.
Bake at 400 for 23 minutes or until set.