WILD RICE, BROCCOLI AND CHEESECASSEROLE

By jenlin

Ingredients

• 2/3 c. uncooked wild rice (2 c. cooked)
• 1 (16 oz.) pkg.. frozen chopped broccoli
• 1/4 c. butter
• 1/2 c. chopped celery
• 1/4 c. chopped onion
• 1 (8 oz.) can sliced water chestnuts, drained
• 8 oz. (about 2 c.) Colby or Monterey Jack cheese or combination, shredded
• 2 (10 3/4 oz. each) cans cream of mushroom soup

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

Cook wild rice according to package directions. Cook broccoli until tender-crisp; drain. Melt butter, add celery and onion and cook until tender-crisp. Set aside.

Grease 1 1/2 quart casserole. Layer half of wild rice, half of broccoli, half of water chestnuts and half of cheese (save a little for topping) in casserole. Repeat layers, pour on cream of mushroom soup and sprinkle celery and onions over all. Top with reserved cheese. Cover and bake at 350°F for 35 minutes; remove cover and bake 15 minutes longer.