Broccoli and Wild Rice Bake |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From the kitchen of Tona Thornburg Court, Bridgeton MO. Ingredients:
1 -1 1/4 lb fresh broccoli, cut into 1-inch pieces |
1 (6 3/4 ounce) package quick-cooking long grain and wild rice blend |
1 cup sour cream |
1 (10 1/2 ounce) can cream of mushroom soup |
1 cup canned sliced mushrooms, drained (optional) |
1/2 teaspoon salt |
1 1/2 cups milk |
3/4 cup soft breadcrumbs |
1 tablespoon margarine, melted |
1/4 teaspoon paprika |
Directions:
1. Cook broccoli stem pieces, covered, in boiling salted water to cover, about 5 minutes. Add broccoli floerets and cook 4 to 5 minutes more or till tender. Drain.
2. Meanwhile, prepare rice mix according to package directions.
3. Combine sour cream, mushroom soup and salt; gradually stir in milk.
4. Combine cooked rice and sauce mixture; fold in broccoli.
5. Turn into 2 quart buttered casserole.
6. Combine bread crumbs, margarine and paprika; sprinkle atop.
7. Bake, UNCOVERED, in 350 degree oven for 20-25 minutes or until heated thoroughly.
8. If casserole seems too dry, pour a bit of milk around the edges of the baking dish.
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