Broccoli & Rice Casserole |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 30 |
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This is so very delicious. Its always a favorite even if you don't like broccoli. Give it a try. You won't be sorry. My mother in-law gave this recipe to me and I can never make or eat enough of it. Ingredients:
3/4 cup margarine or 3/4 cup butter, melted |
1 small onion |
1 jar cheese whiz |
3 cans cream of mushroom soup |
2 tablespoons sugar |
salt & pepper |
1/2 cup milk |
3 cups rice, uncooked |
1 package frozen broccoli, thawed (florets are best) |
Directions:
1. In a small saute pan melt the margarine and saute a small onion until it's soft but not brown.
2. If not using onion you will still need the butter.
3. In a large saucepan melt the cheese wiz, then add cream of mushroom soup, sugar, salt, pepper, milk and onion. Bring to a simmer.
4. Meanwhile, in a medium saucepan cook the rice as directed on package, Drain.
5. Meanwhile, Separate large broccoli florets into bite size or smaller pieces.
6. If using stalks, chop them in a food processor.
7. Add the florets and the rice to the cheese mix and stir until well combined.
8. Pour into a large pan, (10x14x2 cake pan would do) Put in oven at 350 degrees for 30 min or until golden brown.
9. Substitutions:* substitute 1 t onion powder for 1 small onion** Substitute 2 T Splenda for 2 T sugar to make this diabetic friendly and doesn't change the taste what-so-ever.
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