Mushy Broccoli-Rice Casserole is a consummately delicious side dish for Easter, Thanksgiving, Christmas, or regular supper. It's great velvety, gooey solace sustenance taking care of business.

I'm a genuine admirer of those little neighborhood cookbooks set up together by chapel and nearby philanthropy gatherings. I can't get enough of them, and appear to always be purchasing more ... regardless of the reality there's no chance to get on this Earth I need one more cookbook. Be that as it may, I just can't support myself.

Peruse more at.

Be that as it may, I've generally had only one objection about most broccoli-rice meals ~ they can will in general be on the tasteless side with regards to season.


Also try our recipe : Baked Shrimp #dinner #lunch

Ingredients :

  • 3 c. cooked rice (about 1 c. uncooked)
  • 1 (16 oz.) package frozen broccoli florets
  • 1 small onion, finely chopped
  • 1 (10 3/4 oz.) can cream of mushroom soup
  • 1/2 c. milk
  • 1 tsp.  salt
  • 1/2 tsp.  black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. paprika
  • 2 c. shredded mild or medium cheddar cheese, divided

Directions :

  1. Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.
  2. In a bowl, combine warm cooked rice, onion, cream of mushroom soup, milk, salt, pepper, garlic powder, paprika, and 1 cup of the shredded cheddar.  Stir together until well mixed.  Fold in broccoli. 
  3.  Spoon into a greased 9x13-inch baking dish. Top with remaining 1 cup shredded cheddar cheese.
  4. Bake at 350℉ for 35 - 40 minutes until bubbly and cheese is just beginning to get some golden brown spots.

Source :

Read more our recipe : Spiced Pumpkin, Carrot & Sweet Potato Soup #dinner #lunch

Post a Comment