Broccoli and Three-Cheese Casserole

Ingredients

• 0.3 teaspoon pepper black
• 4 cups broccoli florets coarsely chopped ( 1 bunch)
• 1 ounce cheddar cheese shredded reduced-fat
• 2 cups rice white cooked
• 0.8 cup egg substitute 
• 3  egg whites 
• 2 ounces fontina shredded
• 0.5 teaspoon herbs de provence dried
• 0.8 cup milk 1% low-fat
• 1 cup onion finely chopped
• 1.5 ounces parmesan cheese divided freshly grated
• 0.8 teaspoon salt divided
• 2 ounce sandwich bread white firm

Equipment

• food processor
• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 40
2. 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.
3. Sprinkle fontina evenly over rice mixture. Set aside.
4. Cook broccoli in boiling water for 4 minutes or until tender; drain well.
5. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
6. 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.
7. Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk.
8. Pour egg mixture over broccoli mixture.
9. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups.
10. Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese.
11. Sprinkle breadcrumb mixture evenly over broccoli.
12. Bake at 400 for 23 minutes or until set.