A creamy rice casserole made with asparagus, sour cream, onions, and cheese. |
Ingredients
- 2 bunches fresh asparagus, chopped into 2-inch pieces
- 2 cups rice, cooked
- ⅓ cup low-fat sour cream
- ⅔ cup skim milk
- salt, to taste
- pepper, to taste
- ½ teaspoon garlic powder
- 1 tablespoon onion, minced or chopped (optional)
- 8 ounces shredded cheddar cheese
- cooking spray
Instructions
- Preheat oven to 350 F. Coat a 9-by-9-inch baking pan with cooking spray.
- Fill a large pot with water and bring to a boil.
- Add asparagus and cook until tender-crisp, about 10 minutes.
- Combine cooked rice, salt, pepper, garlic powder, sour cream, milk, onion, and half of the cheese in a medium-sized bowl.
- Spoon half of rice mixture into prepared baking pan. Arrange asparagus on top, and then spread remaining rice mixture over asparagus.
- Bake for 20 minutes. Sprinkle remaining cheese over top and bake for 5 minutes more.
Notes
Change it Up
- Using brown rice provides more fiber and nutrients. Allow for additional cooking time.
- Instead of boiling, try cooking asparagus in the microwave. Place asparagus in a microwave-safe dish with about an inch of water. Cook on high until tender, about 4 minutes. Drain.
Nutrition
Serving: 1 cupCalories: 282calCarbohydrates: 34gProtein: 20gFat: 6.8gSodium: 386mgFiber: 2.3g