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Cook the Book: Broccoli, Rice and Cheddar Casserole

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Cook the Book: Broccoli, Rice and Cheddar Casserole

Cook the Book: Broccoli, Rice and Cheddar Casserole

You can never have too many main course recipes, so give Cook the Book: Broccoli, Rice and Cheddar Casserole From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your Autumn event. Head to the store and pick up ground pepper, butter, nutmeg, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

1
Preheat the oven to 375°F. Butter an 8 x 10-inch baking dish.
Ingredients you will need
ButterButter
Equipment you will use
Baking PanBaking Pan
OvenOven
2
Gently warm the mushroom soup in a sauce pan over low heat.
Ingredients you will need
SauceSauce
Equipment you will use
Sauce PanSauce Pan
3
Using a wooden spoon or spatula, combine the broccoli, Cheddar cheese, sliced onion, rice, scallions, salt and pepper, soup and half of the Parmesan in a large mixing bowl.
Ingredients you will need
Salt And PepperSalt And Pepper
Cheddar CheeseCheddar Cheese
Green OnionsGreen Onions
BroccoliBroccoli
ParmesanParmesan
OnionOnion
RiceRice
SoupSoup
Equipment you will use
Wooden SpoonWooden Spoon
Mixing BowlMixing Bowl
SpatulaSpatula
4
In a small bowl, combine the melted butter and bread crumbs.
Ingredients you will need
BreadcrumbsBreadcrumbs
ButterButter
Equipment you will use
BowlBowl
5
Transfer the broccoli-rice mix to the baking dish and spread evenly.
Ingredients you will need
BroccoliBroccoli
SpreadSpread
RiceRice
Equipment you will use
Baking PanBaking Pan
6
Sprinkle the remaining Parmesan over the top and then sprinkle the bread crumbs over the cheese.
Ingredients you will need
BreadcrumbsBreadcrumbs
ParmesanParmesan
CheeseCheese
7
Bake the casserole, uncovered, for 20 minutes. Raise the heat to 425°F and cook 5 more minutes, to brown the top if it has not browned already. The sides of the casserole should be bubbling gently.
Equipment you will use
OvenOven
8
Let the casserole stand for 10 to 15 minutes before serving.
9
My Cream of Mushroom Soup
Ingredients you will need
Cream Of Mushroom SoupCream Of Mushroom Soup
10
- makes 4 cups -
11
Adapted from Real Cajun by Donald Link
12
Thinly slice the mushrooms then finely chop the slices.
Ingredients you will need
MushroomsMushrooms
13
Add the onion, salt, pepper, thyme, and cook 5 minutes more, until the onion is soft.
Ingredients you will need
PepperPepper
OnionOnion
ThymeThyme
SaltSalt
14
Add the chicken broth, bring to a boil, reduce heat to medium, and reduce the liquid by at least two-thirds over medium heat-there should only be about 3/4 cup of liquid left in the pan.
Ingredients you will need
Chicken BrothChicken Broth
Equipment you will use
Frying PanFrying Pan
15
Transfer the liquid to a medium saucepan.
Equipment you will use
Sauce PanSauce Pan
16
Add the remaining 4 tablespoons of butter and gently stir over medium heat until melted.
Ingredients you will need
ButterButter
17
Whisk in the flour and the nutmeg. Stir for 2 minutes and add the cream. Cook over low heat for 7 minutes, then let cool.
Ingredients you will need
NutmegNutmeg
CreamCream
All Purpose FlourAll Purpose Flour
Equipment you will use
WhiskWhisk
DifficultyExpert
Ready In45 m.
Servings8
Health Score22
Dish TypesLunchMain CourseMain DishDinner
OccasionsFallWinter
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