Tuesday, June 16, 2009

Broccoli Rice Casserole

Known in my family as "Green Rice". Believe me, it will be GREEN when you're done, as it should be.

1/2 cup Chopped Onion
2Tbs. Butter/Margarine, divided
2 Cups Hot, cooked Long-grain Rice
1 Can (10 3/4 oz) Condensed Cream of Mushroom Soup (Cream of Chicken can be used)
2 Cups Fresh Broccoli (10oz. Frozen Broccoli can be used, though I prefer fresh), Cooked and well drained
1 jar (8 oz.) Cheese Sauce (or, 8 oz chopped Velvetta block)
1/2 cup fresh Bread Crumbs

Pre-heat oven to 350°F. Cook and stir onion in 1Tbs butter, in large skillet on medium heat, until tender. Add rice, soup, broccoli and cheese; mix lightly. Melt remaining butter in small pan, stir in breadcrumbs and set aside. Spoon rice mix into 1 ½ Quart casserole dish, top with breadcrumbs. Bake at 350° for 30-35 minutes, until heated through. Serve.

Tip, if you’re making this for use at a gathering (Thanksgiving, Christmas, Easter…etc), you can make it a day in advance and refrigerate without heating. Just put it in the oven on the day, and heat through. This also freezes well, up to 3 months.

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