Broccoli And Rice Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Converted long-grain rice,
2 tbsp: Butter or margarine,
2 cup: Diced yellow onion,
6 Stalks: broccoli, chopped
Medium coarse, (use florets
And softer part of stalk),
2 lbs: Velveeta, cut into 3/4-inch
Cubes,
1 lbs: Water chestnuts, sliced
1 lbs: Mushrooms, sliced
2 1/2 cup: Cream of mushroom soup,
, undiluted
Directions:
Cook rice according to package directions, set aside. Preheat oven to
350F. In a large skillet, melt butter and saute onion. Add 1 cup
water and broccoli to skillet. Cook over medium heat, stirring
occasionally, until broccoli is slightly softened, about 5 minutes.
Remove from heat and mix in cheese, water chestnuts, mushrooms, soup
and cooked rice. Place mixture in large covered casserole dish and
bake for about 25 minutes. Stir and bake 25 minutes more. Makes 10
big servings.
Per serving: Calorie 825 Fat 27 Cholesterol 74 Sodium 1,984 mg
Percent calories from fat 29%
From Threadgills Restaurant and the Dallas Morning News 10/16/96
Typos by Bobbie Beers
Source from luhu.jp
350F. In a large skillet, melt butter and saute onion. Add 1 cup
water and broccoli to skillet. Cook over medium heat, stirring
occasionally, until broccoli is slightly softened, about 5 minutes.
Remove from heat and mix in cheese, water chestnuts, mushrooms, soup
and cooked rice. Place mixture in large covered casserole dish and
bake for about 25 minutes. Stir and bake 25 minutes more. Makes 10
big servings.
Per serving: Calorie 825 Fat 27 Cholesterol 74 Sodium 1,984 mg
Percent calories from fat 29%
From Threadgills Restaurant and the Dallas Morning News 10/16/96
Typos by Bobbie Beers
Source from luhu.jp
Tags
Casseroles