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Broccoli and Rice Casserole

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Ingredients

  • Topping:
  • 1/2 cup chopped onion
  • 1 Tbsp margarine or butter
  • 1 [6.3 oz] box rice pilaf [I used Zatarains]
  • 1 [10 3/4 oz] can cream of celery soup
  • 1 [10 3/4 oz] can cheddar cheese soup
  • 1/2 cup mayonnaise
  • 1 [5 oz] can evaporated milk
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper [or to taste]
  • 2 1/2 cups broccoli florets, steamed
  • 1 Tbsp chopped chives
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup of french fried onions, crushed

Details

Preparation

Step 1

Preheat the oven to 350°F. Spray a 3 quart or 8 x 12 inch baking dish with cooking spray. Set aside.

In a small saucepan, saute 1/2 cup of chopped onion in one tablespoon of margarine until translucent. Add the rice pilaf and water. [amount of water specified by the package] Bring to a boil then lower the heat and simmer according to the package instructions. Remove from the heat before all of the water is absorbed. (tip: Slightly undercooking the rice and leaving a small amount of liquid will add to the creaminess of the casserole.)

In a medium size mixing bowl, whisk together the cream of celery soup, cheddar cheese soup, 1/2 cup of mayonnaise, evaporated milk and seasonings. Add the cooked rice, steamed broccoli and chopped chives. Using a spatula, stir until combined. (tip: Slightly under cook the broccoli for the best results.)

Next stir 1 1/2 cups of shredded cheese and 1/2 cup of Parmesan into the mixture. Mix thoroughly.

Pour into the prepared dish, then sprinkle with the remaining 1/2 cup of shredded cheese. Top with crushed french fried onions. Bake at 350°F for 35-40 minutes or until bubbly and golden. Yield: 6-8 servings


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BROCCOLI CASSEROLE Broccoli Rice Casserole