Cheesy Broccoli And Rice Casserole
Taken from my “Favorites” folder!
Test Kitchen Notes; fresh sauteed mushrooms or chopped cooked chicken are a great addition, the complete casserole may be assembled and refrigerated until ready to bake, you may omit the fresh garlic and add in 1 teaspoon garlic powder after adding in the condensed soups, although fresh broccoli is better you can use two 10-ounce boxes frozen thawed, well drained
Servings 6
INGREDIENTS:
1/3 cup butter
1 medium onion, chopped
1 small celery rib, diced (can omit)
3 large garlic cloves, minced
1/4 teaspoon cayenne pepper, or adjust to taste
1 medium fresh broccoli head, cut into small florets then blanched for about 3 minutes
2 cups cooked white or brown rice
2-1/4 cups shredded old cheddar cheese, divided
2 (10-3/4 ounce) cans condensed cream of chicken soup, undiluted (or can use 1 can each condensed cream of chicken and condensed cream of mushroom but flavor will be reduced)
1 teaspoon fresh ground black pepper, or to taste
seasoned salt, optional and to taste
INSTRUCTIONS:———————————
Using paper towels remove as much excess moisture as possible from the steamed or frozen broccoli.
Preheat oven to 350 degrees F
Grease a 13 x 9-inch baking pan or a 2-quart casserole dish.
In a large skillet oook onion and celery in butter over medium-high heat until softened (about 3 minutes).
Add in garlic and cayenne; cook stirring for 1 minute.
Stir in steamed broccoli, rice, 1-1/4 cups shredded cheese and two cans condensed soup and black pepper; bring just to a simmer stirring constantly (season with salt if desired).
Transfer to baking dish.
Bake uncovered for about 22-25 minutes or until bubbly.
Sprinkle the top with remaining 1 cup shredded cheddar cheese.
Related posts:
- Easy Broccoli And Rice Casserole
Cheesy Broccoli Rice Casserole
Easy One-Bowl Broccoli Casserole
Cheesy Green Bean Rice Casserole
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