 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
I was looking for a recipe for a broccoli rice casserole that had croutons on top, so I requested it in the forum. This was the first one I made, and it is wonderful. I did leave out the celery and used Caesar croutons. Ingredients:
2 cups cooked rice |
1 (16 ounce) bag frozen broccoli |
1 (10 3/4 ounce) can cream of mushroom soup |
1/2 cup water |
1/2 lb velveeta cheese, cut in chunks |
1 -2 tablespoon butter or 1 -2 tablespoon margarine |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/4 cup butter or 1/4 cup margarine |
1 cup onion-garlic crouton |
Directions:
1. Prepare rice and broccoli.
2. Saute onion and celery in 1-2 tablespoons butter or margarine.
3. Add mushroom soup, water, and cheese to sauteed onion and celery.
4. Heat until cheese melts.
5. Add broccoli and rice.
6. Pour into buttered or sprayed casserole.
7. In a separate skillet or pan, melt 1/2 stick of butter or margarine.
8. Add croutons to melted butter and toss until butter is absorbed.
9. Top casserole with the buttered croutons.
10. Bake uncovered at 350 degrees for 30-40 minutes until bubbly.
|
|