I have always found this to be a favorite recipe wherever I have taken it. It is a favorite at family meals, too.
1/2 stick butter or margarine - use part to grease baking dish
1 small onion, chopped
1 pkg (10-oz) frozen chopped broccoli
1 can cream of mushroom soup
2-inch square of Velveeta cheese, diced
1 cup Minute rice, cooked
Preheat oven to 375 degrees.
Butter a 1 1/2 to 2-quart casserole dish; set aside.
Melt the butter in a skillet or saucepan; add the onion and cook over low to medium heat until transparent. Add the broccoli and cook just until separated. Add the soup and cheese; mix well. Stir in the rice.
Spoon the mixture into the prepared baking dish and bake at 375 degrees for 20 minutes or until bubbly.
1 small onion, chopped
1 pkg (10-oz) frozen chopped broccoli
1 can cream of mushroom soup
2-inch square of Velveeta cheese, diced
1 cup Minute rice, cooked
Preheat oven to 375 degrees.
Butter a 1 1/2 to 2-quart casserole dish; set aside.
Melt the butter in a skillet or saucepan; add the onion and cook over low to medium heat until transparent. Add the broccoli and cook just until separated. Add the soup and cheese; mix well. Stir in the rice.
Spoon the mixture into the prepared baking dish and bake at 375 degrees for 20 minutes or until bubbly.
FILE PHOTO
Note: This dish may be made in advance and refrigerated until ready to bake. In that case baking time will need to be increased by 5 to 10 minutes.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.