Cold weather always puts me in the mood to make a casserole or some type of soup. And it sure is cold today. I think I've gotten spoiled with the mild weather we have had lately. Anyway, I have a ton of fresh broccoli in the house and normally I would use it for soup but decided on this casserole instead. This hearty dish is healthy, can be made ahead of time, and is kid friendly too! Doesn't get much better than that!
Cal 334, Fat 11.2g, Carbs 39g, Fiber 2g, Protein 18.8g
1 1/2 cups par cooked broccoli
2 cups cooked cubed ham
4 cups cooked brown rice
2 cups reduced fat sharp shredded cheddar cheese
1/4 cup milk
2 cups fat free chicken stock
1 ounce light cream cheese
1/2 tsp garlic powder
salt and pepper, to taste
3/4 cup crushed croutons (for topping)
In a large sauce pan over medium heat melt the cream cheese. Whisk in the chicken stock, garlic powder and milk. Bring to a boil and slowly whisk in 1 1/2 cups of the cheddar cheese. Season with salt and pepper. Let simmer 10 minutes, stirring often.
While sauce is simmering mix together the broccoli, ham, and rice. Transfer to a 13x9 baking dish. Add cheese sauce and stir until evenly combined. Top with remaining 1/2 cup of cheddar cheese and sprinkle the crushed croutons on top of the casserole. Cover with foil and cook for 30 minutes at 350.
Note: If you want a browned top remove the foil after 20 minutes and let cook uncovered for the remaining 10 minutes.