Broccoli-Rice Casserole
Broccoli-Rice Casserole is an moderately easy dinner. Made with 1 (14 oz.) pkg. frozen broccoli florets, 3 to 4 c. cooked white rice, 3 cans cream soup (2 cans mushroom and 1 can chicken or 2 cans chicken and 1 can celery), 1 medium onion, finely diced and 1 small can water chestnuts, drained and finely chopped, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Put diced onions and chopped water chestnuts in a 3-quart casserole dish.
Cook the rice per package instructions, then mix in casserole dish with the lemon juice, onions and water chestnuts.
If broccoli florets are too large, chop them into smaller pieces, then mix with other ingredients in casserole dish.
Mix about half of the cheeses, then the soups. Mix thoroughly, then add the last of the cheeses and mix again. Bake for 45 to 60 minutes, uncovered.
Remove from oven and cover. Serves 8.
π· Perfect Pairings
Complete your meal with these
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