Preheat oven to 350 degrees. Coat a 1½ quart baking dish with cooking spray. Set aside.
Makes 6 servings.
- Heat 1 teaspoon olive oil in a nonstick skillet. Add 1 medium diced onion, 2 stalks thinly sliced celery and 1 medium chopped red bell pepper. Sauté until slightly softened. Add in (10.75-ounce) can condensed reduced-fat cream of celery soup, ¼ cup reduced-fat sour cream and ¼ cup fat-free milk. Mix until combined. Add in 2 cups cooked brown rice and 1 (10-ounce) package (thawed and drained) frozen chopped broccoli. Pour mixture into casserole dish.
- Bake for 20 minutes with a cover or foil over the casserole dish. Remove cover and add thick fresh tomato slices. Bake an additional 10 minutes uncovered.