I'm a genuine admirer of those little neighborhood cookbooks set up together by chapel and nearby philanthropy gatherings. I can't get enough of them, and appear to always be purchasing more ... regardless of the reality there's no chance to get on this Earth I need one more cookbook. Be that as it may, I just can't support myself.
Peruse more at.
Be that as it may, I've generally had only one objection about most broccoli-rice meals ~ they can will in general be on the tasteless side with regards to season.
Also try our recipe : Baked Shrimp #dinner #lunch
- 3 c. cooked rice (about 1 c. uncooked)
- 1 (16 oz.) package frozen broccoli florets
- 1 small onion, finely chopped
- 1 (10 3/4 oz.) can cream of mushroom soup
- 1/2 c. milk
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 2 c. shredded mild or medium cheddar cheese, divided
Directions :
- Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.
- In a bowl, combine warm cooked rice, onion, cream of mushroom soup, milk, salt, pepper, garlic powder, paprika, and 1 cup of the shredded cheddar. Stir together until well mixed. Fold in broccoli.
- Spoon into a greased 9x13-inch baking dish. Top with remaining 1 cup shredded cheddar cheese.
- Bake at 350℉ for 35 - 40 minutes until bubbly and cheese is just beginning to get some golden brown spots.
Source : bit.ly/2PRc8mx
Read more our recipe : Spiced Pumpkin, Carrot & Sweet Potato Soup #dinner #lunch
0 Comments