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Monday, November 18, 2013

Broccoli Rice Casserole

I changed a few things from the original recipe I found, we love cheese so I added some to the top and I wanted a little extra crunch so I threw the crackers on top also.  It turned out pretty good however it was kind of bland I think with a little more onion powder and maybe some garlic it would be great.  This was a great starting point though!

1/2 cup butter
1 large onion, chopped (I used powder)
1 (16 ounce) package frozen chopped broccoli
1/3 cup milk
1 (8 fl oz) jar pasteurized process cheese sauce (like Cheez Whiz®)
1 1/2 cups cooked regular long-grain white rice
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
1 tsp each onion powder and garlic powder
2 handfuls of cheese
Ritz crackers

Heat the butter in a 10-inch skillet over medium heat.
Add the onion and cook until tender-crisp, stirring occasionally.
Stir the broccoli in the skillet and cook until it's tender-crisp, stirring occasionally.
Stir in the milk, soup, cheese sauce, garlic powder, onion powder and rice.
Cook and stir until the cheese is melted.
Pour the broccoli mixture into a 2-quart shallow baking dish.

Top with shredded cheese and Ritz crackers
Bake at 350 degrees F. for 30 minutes or until the mixture is hot and bubbling.

Raegan Mirick's photo.

 

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