Wild rice broccoli bake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine |
| ½ | cup | Chopped onion |
| 1 | can | (4 ounces) sliced mushrooms; drained |
| 20 | ounces | Frozen chopped broccoli; thawed |
| 2 | cups | Cooked wild rice |
| 1 | can | Cream of chicken soup |
| ¼ | teaspoon | Salt |
| 8 | ounces | Shredded Colby and Monterey Jack cheese; divided (2 cups) |
| 1 | cup | Homestyle croutons |
| 2 | tablespoons | Margarine; melted |
Directions
Frozen broccoli and cooked wild rice combine to create a vegetable dish which is sure to become a traditional family favorite.
Heat oven to 350. In large skillet, melt margarine over medium heat; saute onion until tender (5 to 7 minutes). Remove from heat and stir in mushrooms, broccoli, wild rice, soup, salt and 11/2 cups of the cheese.
Spoon into buttered 1½-quart glass baking dish. Sprinkle with remaining cheese. Combine croutons and margarine; layer over cheese. Bake, uncovered, until heated through (25 to 30 minutes).
6 to 8 servings. Tip: Vegetable dish may be assembled and refrigerated several hours or overnight. To Heat: Bake, uncovered, in a preheated 3500 oven until heated through (45 to 50 minutes).
Recipe by: The Best of Byerly's, vol 2 Posted to MC-Recipe Digest by Kathleen <schuller@...> on Apr 07, 1998