Yield: 6 servings
|¾ cup||Wild rice|
|1 cup||Sliced celery|
|2||10 oz packages frozen broccoli spears, cooked|
|1||Chicken bouillon cube, crushed|
|½ cup||Parmesan cheese, divided|
|1 tablespoon||Lemon juice|
Cook rice; stir in celery. Spoon mixture into a greased, shallow, 2 quart casserole. Arrange broccoli over rice mixture. In a small saucepan, melt butter, add flour, salt, and bouillon. Gradually add milk, stirring constantly until mixture becomes thick and smooth.
Stir in ¼ cup cheese and lemon juice. Pour over broccoli. Sprinkle with remaining cheese. Bake at 375 F for 20 minutes.