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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli Rice Cheese Casserole Recipe

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This recipe for Broccoli Rice Cheese Casserole is from Easley-Nowicki Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (6 oz.) box UNCLE BEN'S® long grain and wild rice (long cooking)
1/2 lb. fresh sliced mushrooms
1 (10 oz.) box frozen chopped broccoli
10 to 12 oz. Monterey Jack cheese (shredded)
1 3/4 qt. casserole dish
Recipe can easily be double for party size crowd.
Directions:
Directions:
Wash, drain and dry mushrooms. Slice mushrooms and cook over medium high heat in butter and garlic salt. Cook rice according to package directions. Cook frozen broccoli according to package. In a casserole dish arrange layers of rice, mushrooms, broccoli, and cheese until all ingredients are used. Heat casserole in 350 degree oven for 20 minutes or until cheese is melted.©
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes prep/20 minutes bake

 

 

 

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