Broccoli- Rice Casserole
Yield
6 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| ¼ | cup |
margarine
|
|
| 1 | cup |
rice, cooked
|
|
| 1 | teaspoon |
salt
|
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | cup |
cheddar cheese, very old, sharp
grated |
|
| ½ | cup |
evaporated milk
|
|
| 10 | ounces |
broccoli, frozen
or fresh, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 59 | ml |
margarine
|
|
| 237 | ml |
rice, cooked
|
|
| 5 | ml |
salt
|
|
| 1 | can |
soup, cream of chicken
|
|
| 237 | ml |
cheddar cheese, very old, sharp
grated |
|
| 118 | ml |
evaporated milk
|
|
| 289 | ml/g |
broccoli, frozen
or fresh, cooked |
|
Directions
Preheat oven to 350℉ (180℃).
Sauté onions and celery in margarine until tender .
Combine all ingredients.
Pour into large casserole dish.
Sprinkle additional cheese over top, if desired.
Bake for 20 minutes, or until cheese is melted and casse role is hot.
Serves 6
