Saturday, May 28, 2011

Amelie's Favorite: Mama's Yummy Broccoli, Cheese and Rice Casserole

Sure to please kiddos. It is even better the next day for leftovers. This recipe could easily feed 4-6 as a main dish. If you know you’ll be in a hurry, make this dish the night before or morning of: follow all directions except baking and slip in the oven 30 minutes before dinner. 

Prep time: about 15 minutes
Cook time: about 1 hour

Mama’s Yummy Broccoli, Cheese and Rice Casserole
Cooking spray
1/2 tablespoon extra virgin olive oil
1 cup uncooked rice
Salt to taste
1 medium yellow onion, chopped
2 1/2 cups small broccoli florets
2 cans (10 ¾ oz) condensed cream of mushroom soup
1 cup milk
3-4 cups finely shredded cheddar cheese, divided
Freshly ground black pepper to taste
Grease a 7- x 11-inch baking dish with cooking spray; set aside.

Cook rice according to package directions. Set pot aside off of the heat for 5 minutes, then uncover, fluff with a fork and set aside.

Preheat oven to 350°F. Heat 1/2 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring often, until softened, about 5 minutes. Add broccoli and cook for another 3 to 4 minutes. Add cooked rice, then stir in soup, milk, 2 cups of the cheese, salt and pepper.

Transfer rice mixture to prepared baking dish. Cook 15 minutes. Sprinkle remaining 1-2 cups of cheese evenly over the top. Bake until golden brown and bubbly, about 15 minutes.

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