Broccoli And Wild Rice Casserole Recipes

Steps:

• Cook rice according to package directions.
• Cook broccoli according to package directions.
• When broccoli is cooked, use paper towels to absorb any excess water.
• Mix together rice, broccoli, cream of chicken soup, Cheez Whiz, and water chestnuts.
• Pour into casserole dish.
• Bake in pre-heated oven at 350 degrees for 20-30 minutes.

Steps:

• Preheat the oven to 350 F degrees.
• In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
• Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
• In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.

Steps:

• Cook the rice as directed - it's fine if the rice is tender and there's still extra moisture left.
• Prepare the broccoli and in a medium bowl mix together 1 1/2 c. of the cheese with the soup.
• Grease a 4 L casserole and spread half of the rice evenly on the bottom followed by half of the broccoli and then half of the soup mixture. Repeat the layers and top with the remaining 1/2 c. of cheese.
• Bake at 350 for about an hour.

Steps:

• Cook rice mix.
• Cook onion and celery in butter until tender.
• Stir in soup, sour cream, and wine.
• Stir in chicken and cooked rice.
• Turn into casserole or baking dish.
• Bake uncovered in 350 degree oven for 35-40 minutes.
• Leftover idea ** Make chicken soup with leftover chicken. Save chicken stock from above recipe. Add 1/3 cup onion, 1 can corn, 1 1/2 cups noodles. Simmer 10 minutes. Add leftover chicken 1-2 cups, heat thoroughly. Season with parsley, salt and pepper.