Simple Way to Broccoli Rice Indian

Broccoli Cheese Casserole With Rice

Heat oil in a vessel large enough to cook the rice.

Recipe Summary Broccoli Cheese Casserole With Rice

This recipe is a real hit with anyone, especially kids. They just love the combination of the broccoli, rice and cheese! The water chestnuts add a surprise crunch. Great for a buffet crowd. Buttered bread crumbs may be substituted for almonds as a topping.

Ingredients | Broccoli Rice Indian

1 (16 ounce) package frozen chopped broccoli

2 tablespoons water

1 (16 ounce) jar process cheese sauce

2 (10.75 ounce) cans condensed cream of mushroom soup

2 (8 ounce) cans sliced water chestnuts, drained

4 cups cooked white rice

1 (2.25 ounce) package blanched slivered almonds

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

Place broccoli in saucepan with 2 tablespoons water. Bring water to a boil; reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 2 to 3 more minutes, separating broccoli occasionally. Drain well.

In a small pot, cook cheese and soup together until smooth.

Combine cheese and soup, broccoli, water chestnuts, and rice in the casserole dish. Cover with almonds.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the casserole is bubbly.

This is delicious using Cream of Chicken Soup instead of mushroom, too.

Info | Broccoli Rice Indian

Servings: 8 Yield: 8 to 10 servings

TAG : Broccoli Cheese Casserole With Rice

Side Dish, Vegetables, Broccoli,