Broccoli and Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this recipe out of Jack Daniel's Spirit of Tennessee cookbook. This is Helen Daniel's recipe who is a retired cook from Miss Mary Bobo's Boarding House in Lynchburg, TN. If you are planning a trip to that area it is a must that you call and make reservations to eat lunch there. Meals are served at 1 p. daily family style with a host at the table who will explain a little of the area history. Ingredients:
1 large onion (chopped) |
1/2 cup butter |
10 ounces frozen chopped broccoli |
1 cup quick-cooking rice (uncooked) |
10 1/2 ounces cream of chicken soup |
1/2 cup milk |
1 cup cheddar cheese (shredded) |
Directions:
1. Preheat oven to 350 degrees.
2. Saute onion in butter.
3. Add broccoli, rice, soup, milk and half the cheese.
4. Pour into a greased 2 quart casserole.
5. Bake for 20-25 minutes.
6. Top with remaining cheese and bake 10 minutes longer.
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