Well, I read a lot of recipes and none of them were exactly what I wanted. So I took what I liked from all of them and made this. It came out great!
Preheat oven to 350(F). Cook the minute rice according to package directions.
Meanwhile, in large sauce pan cook the onions in 3 tablespoons of the butter until tender. Add the soup, broccoli, cheese and enough milk to make it the desired consistency. I estimated I used about a cup, maybe a little more. Stir together carefully and let cook slightly at least until broccoli is nicely thawed and the cheese begins to melt. Stir in the cooked rice. Turn into a buttered 9x13 pan.
Melt the rest of butter. Add enough bread crumbs to make a nice crumb topping; add about a quarter teaspoon of salt and a dash of pepper, to taste, to the crumb mixture.
Bake the casserole for 30 mins, add the crumb topping, then bake another 15 minutes.
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 500 | ||
Calories from Fat: 231 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 15.9g | 80 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 73.9mg | 23 % | |
Sodium 462mg | 16 % | |
Potassium 296.5mg | 8 % | |
Total Carbohydrate 49g | 14 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 45.4g | ||
Protein 18.4g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 500
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