Beer makes batters better, meat more tender, and sauces more flavorful.
Broccoli & Rice Casserole
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- #77003
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/4 cup long grain rice
3 cups chicken broth
2 packages (10 ounce size) frozen broccoli, chopped
1/2 cup butter
3/4 cup chopped onion
1/2 cup flour
3 cups chicken broth
1 cup evaporated milk
2 teaspoons garlic powder
1 tablespoon parsley
salt and pepper, to taste
1 can (10 ounce size) sliced mushrooms, drained
Topping
4 tablespoons melted butter
1 cup seasoned bread crumbs
Parmesan cheese (optional)
directions
Preheat oven to 350 degrees F.
Cook rice according to package directions, substituting first amount of chicken broth for water.
Steam or boil broccoli until tender crisp. Do not overcook or the casserole will be mushy.
In a frying pan, melt butter and saute onions until just translucent. Sprinkle in flour and whisk or stir for 2 minutes over low heat.
Stir in remaining broth and evaporated milk. Add seasonings and continue stirring until mixture is smooth and thickened.
Place rice mixture in a greased casserole dish. Cover with broccoli and mushrooms and pour sauce over top.
Make topping by quickly browning bread crumbs and melted butter. Sprinkle over top of casserole.
Bake for 30 minutes or until heated through. Sprinkle with Parmesan cheese for extra flavor, if desired
added by
Deb14453
nutrition data
Nutritional data has not been calculated yet.
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