I made this recipe from the "Land O Lakes 75th Anniversary Cookbook" for lunch today, and added ham to make it a main dish as the recipe suggests. We thought we would also like this without meat as a side dish for pork chops, ham steak, grilled beef or chicken. I thought this would be an easy side dish for entertaining; everyone will like it and you can finish other preparations while this is baking.
Myrna says she can no longer find 10 ounce paper boxes of frozen vegetables; a convenient size for her family. I shook mine out of a bulk bag, but I have to weigh it. I agree that package sizes we used to use are often no longer available, making it harder to use older recipes. I used thick white sauce** instead of mushroom soup (see below).
Broccoli Rice Casserole
2 tablespoons butter
½ cup onion -- chopped
½ cup celery -- chopped
10 ounces frozen broccoli -- chopped
2 cups cooked rice
1 cup cheddar cheese -- shredded
1 can cream of mushroom soup
Heat oven to 350°. In 10" skillet, melt butter; add onion and celery. Cook over medium heat, stirring occasionally; until crisply tender (4 to 5 minutes). Reduce heat to low, add broccoli. Cover; continue cooking until broccoli is broken up (10 - 15 minutes.) Stir in all remaining ingredients. Pour into greased 1 1/2 quart casserole. Bake 30-40 minutes or until heated through.
If desired, ham or cooked chicken could be added to make this a main dish. Use a 2 quart casserole.
6 Servings
Spring 2011 cost: $ 3.28 or 55¢ per serving.
Per Serving: 376 Calories; 12g Fat (29.3% calories from fat); 11g Protein; 55g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 352mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.
**3 tablespoons butter, 3 tablespoons flour to one cup of milk will make a white sauce equal to 1 can of undiluted condensed soup.
I'm loving it :D Trust me! I really do haha :)
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