Thursday, March 22, 2012

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Broccoli Rice Casserole

An easy casserole for a holiday dinner or potluck!  Either bake and take, or take and bake it there!

3 tablespoons butter
1 medium onion, finely chopped
1 pound frozen broccoli, thawed and drained
4 ounces cream cheese, at room temperature, cubed
2 cups cooked white or brown rice
1 can condensed cream of mushroom soup, undiluted
8 ounces shredded Monterey Jack or Provolone cheese
½ teaspoon salt or to taste
¼ teaspoon ground black pepper or to taste
Several dashes of hot sauce or to taste
1 cup crushed Ritz Crackers
3 tablespoons melted butter

Preheat oven to 350 degrees.  Spray an oven safe baking dish lightly with non-stick cooking spray.

In a large sauté pan, over medium heat, melt 3 tablespoons butter, sauté onion for 5 minutes.  Add broccoli to pan and sauté for 5 more minutes.  Stir in cream cheese and soup, heat until the cream cheese melts.  Stir in rice until well blended.  Season broccoli mixture with salt, pepper and hot sauce.

Pour mixture into prepared baking dish.  Mix together cracker crumbs and melted butter, sprinkle on top of broccoli mixture.

Bake for 40 – 50 minutes or until light golden brown and bubbly.

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