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Vegetarian Curried Brown Rice and Broccoli Casserole with Creamy Curry Sauce

Vegetarian Curried Brown Rice and Broccoli Casserole with Creamy Curry Sauce

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741
Recipe by
Kalyn's Kitchen Kalyn's Kitchen

Ingredients

  • 4 cups brown rice (cooked, I use Uncle Ben's Brown Rice)
  • 8 cups broccoli (fresh, cut into small flowerets, about 20 oz. broccoli)
  • 1 onion (medium, chopped small)
  • olives (2 tsp.)
  • 1 tsp curry powder (sweet, any curry powder that's not labeled hot will probably work for this)
  • 1/2 tsp curry powder (hot, sometimes called Madras curry powder; you can skip this if cooking for kids or increase for a spicier dish)
  • salt (1/2 tsp. sea, salt)
  • seasoning (1/2 tsp. Spike, optional, but good)
  • 11/2 cups low fat mozzarella (grated)
  • 11/2 cups reduced-fat sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup mayonnaise (light)
  • mayonnaise (or use all regular or all light)
  • 3 tbsps lemon juice (fresh squeezed, I used my frozen lemon juice)
  • 11/2 tsps curry powder (sweet)
Total Time
1 hr
Servings
8 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 570 Calories from Fat 170
% Daily Value *
Total Fat 19g 29%
Saturated Fat 8g 40%
Trans Fat
Cholesterol 35mg 12%
Sodium 1350mg 56%
Potassium 530mg 15%
Total Carbohydrate 85g 28%
Dietary Fiber 6g 24%
Sugars 4g
Protein 18g
Vitamin A 15%
Vitamin C 90%
Calcium 30%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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