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Broccoli-rice casserole

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Ingredients/Components

pkg - 2 oz
flour - 1/2 c
butter - 2 Tbsp
long grain rice
bread crumbs - 1/2 c
salt and pepper - 1 item
finely chopped onion - 3/4 c
butter 1 stick - 1/2 c
heavy cream or evaporated milk - 1 c
rich chicken stock homemade preferred - 6 c
fresh, chopped mushrooms - 3/4 c

How to make broccoli-rice casserole:

Preheat oven to 350°. Cook rice according to package directions using 3 cups of broth in place of water. Fluff with fork and set aside. Parboil broccoli; drain thoroughly. In 12-inch skillet, melt 1/2 cup of butter. Saute onion and mushrooms until soft. Blend in flour and cook 2 to 3 minutes, stirring constantly. Add remaining 3 cups of broth and cream, still stirring constantly. Cook until mixture just comes to a boil; add salt and pepper to taste. Place cooked rice in a buttered 2 1/2 to 3-quart casserole. Spread drained broccoli on top of rice and cover with sauce. In small skillet, melt 2 tablespoons of butter; add bread crumbs and cook, stirring, until lightly browned. Sprinkle over casserole. Bake, uncovered, until sauce bubbles, about 30 minutes. Serves 8 to 10. Good with a boned chicken breast and simple green salad.

Recipe categories: Side dish, Casseroles, Rice.

Rating:

3.8

Average rating: 3.8, total votes: 8

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