Wednesday, November 24, 2010

Broccoli Rice Casserole

This recipe was shared by a Jillry friend, Janae Verrett - thanks for sharing this scrumptious recipe perfect for the holidays! Enjoy. :)


2 (10 ounce) packages of frozen, chopped broccoli
2 tablespoons of butter
1/2 cup of minced onion
1/4 cup of minced celery
1 can of Campbell's condensed cream of mushroom soup
1 can of Campbell's condensed cheddar cheese soup
1/2 teaspoon of tonys, or your favorite
Cajun/Creole seasoning, or to taste, optional
1/4 teaspoon of garlic powder, optional
2 cups of cooked rice
1 cup shredded Cheddar, Montery Jack cheese, or any combination, divided

Preheat oven to 350 degrees. Butter a 9 x 9 inch baking dish. Place broccoli in a microwave safe bowl, add about 1 tablespoon of water, cover and microwave about 6 to 8 minutes. Drain and roughly chop, if needed. Can also parboil or steam broccoli just until barely fork tender but with a bit of bite, about 8 to 10 minutes.

Melt butter in a skillet and saute the onion and celery over medium heat until tender, about 5 minutes. Stir in the two cans of soup and mix until well blended; add the Cajun seasoning, garlic powder, rice and chopped broccoli. Stir gently until combined, taste and adjust seasonings. Turn out into the prepared baking dish. Sprinkle the top with 1/2 cup of the shredded cheese, cover with foil and bake at 350 degrees for 30 minutes. Remove the foil, sprinkle remaining cheese on top and return to the oven uncovered, for about 5 minutes or until cheese has melted.

I usually double or tripple for the holidays :)

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