Friday, March 28, 2014

Broccoli Rice Casserole

This broccoli rice casserole that I have adapted from a Campbell Soup recipe is the perfect side dish or a main meatless meal.

Variations to this casserole . . . use cream of broccoli soup instead of cream of chicken for a richer broccoli flavor.  It is excellent with fresh mushrooms . . . add them with the onion in the beginning step.  Add shredded or cubed cooked chicken before stirring the mixture into the baking dish.  Vary the type of cheese.

You can make a lighter version by using low fat or no fat cream of chicken soup.  Substituting the milk with no fat half and half is one of my tricks for making these types of dishes lighter.

Fresh or frozen broccoli is up to you!  I always go for the fresh if it is available.

My pantry always has at least a couple of cans of Campbell's cream of chicken soup!  It is one of the greatest inventions ever :)

1/2 cup (1 stick) butter
1 large onion, chopped (about 1 cup)
1 package (16 ounces) frozen chopped broccoli (or fresh . . . one whole broccoli, florets only, I don't use the stems, but that is up to you)
1/3 cup milk
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 cup shredded cheddar cheese
1 1/2 cups cooked regular long-grain white rice

Heat the butter in a skillet over medium heat (watch the temperature to make sure the butter doesn't burn) and add the onion. Cook until tender-crisp, stirring occasionally.

Add the broccoli in the skillet and cook until it's tender-crisp (when using fresh broccoli, I pre-steam the broccoli, keeping in mind it will continue to cook through the process . . . I don't like it crunchy).  Stir occasionally. 

Stir in the milk, soup, cheese and rice and cook until the cheese is melted. Pour the mixture into a 2-quart shallow baking dish.

Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.

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