Gooey Broccoli-Rice Casserole is a consummately scrumptious side dish for Easter, Thanksgiving, Christmas, or regular supper. It's great smooth, gooey solace nourishment at its best.
I'm a genuine admirer of those little nearby cookbooks set up by chapel and neighborhood noble cause gatherings. I can't get enough of them, and appear to continually be purchasing more ... in spite of the reality its absolutely impossible on this Earth I need one more cookbook. In any case, I just can't support myself.
What's more, in these sorts of minimal neighborhood cookbooks, you'd be hard-squeezed not to discover a formula for a variant of "genial" broccoli-rice dish. It's a solace nourishment exemplary that definite shows up in too much of cookbooks, church dinners, potlucks, and occasion suppers the same.
In any case, I've generally had only one grumbling about most broccoli-rice meals ~ they can will in general be on the dull side with regards to season.
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- 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
INSTRUCTIONS:
- Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.
- 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.
- Spoon into a greased 9x13-inch baking dish. Top with remaining 1 cup shredded cheddar cheese.
- Bake at 350℉ for 35 - 40 minutes until bubbly and cheese is just beginning to get some golden brown spots.
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