 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcast a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcast. Of over 2,000 recipes that had been broadcast, the cookbook has the recipes that were the listeners' favorites. Ingredients:
1 (10 ounce) package frozen chopped broccoli |
1/2 cup chopped onion |
1 tablespoon butter |
2 cups cooked rice |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1/2 cup grated cheddar cheese |
Directions:
1. Cook broccoli according to package directions- Drain.
2. In a large skillet, saute onions in butter.
3. When onion is transparent, stir in cooked rice, mushroom soup and the cooked broccoli.
4. Turn mixture into a buttered shallow 1 1/2 quart casserole, sprinkle with cheese.
5. Bake for 30 minutes in a 350°F oven.
|
|