Monday, November 11, 2013

Broccoli Rice Casserole

Six years ago, my co-worker, Mindy, brought a Cheesy Broccoli Rice Casserole to a work potluck. The way she made it was fantastic. I went for a third and probably a fourth serving. I've only cooked it once since then, but yesterday my cravings were specific. 

I had to go by memory when cooking this dish. The main ingredients called for mushroom soup, broccoli, and rice. Slapped those together with a other ingredients, and voila... comfort food. Delicious! The family loved it... but most importantly, my toddler loved it - and he's a picky eater. 

Broccoli Rice Casserole

1/2 cup (1 stick) butter
1 large onion, chopped
1 package (16 ounces) frozen chopped broccoli (fresh is better)
1/2 cup water
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1/2 cup shitake mushrooms, chopped
1 cup shredded cheese
1 1/2 cups cooked regular long-grain white rice
French's Onions

Heat the butter in a pot over medium heat. Add the onion and cook until tender, stirring occasionally. Add the shitake mushrooms and cook for 3 minutes.

Stir in the broccoli and cook until tender, stirring occasionally. Add the soup, water, cheese, and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart shallow baking dish. Top with more cheese, French's Onions, or both.

Consume, or wait and bake at 350°F for 20 minutes or until the mixture is hot and bubbling.
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