Broccoli Rice Casserole
BY Patty De La Garza
Ingredients
Nonstick cooking spray or butter for the baking dish
Kosher salt and freshly ground black pepper
1 package frozen broccoli florets
2 cups cooked white rice
10 ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated, about 2 1/2 cups
1 cup French's fried onions
1 cup sliced fresh mushrooms
Kosher salt and freshly ground black pepper
1 package frozen broccoli florets
2 cups cooked white rice
10 ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated, about 2 1/2 cups
1 cup French's fried onions
1 cup sliced fresh mushrooms
Preheat the oven to 350 degrees. Grease a 9x13x2-inch baking dish with nonstick cooking spray or butter. Prepare frozen broccoli per package instructions. Heat for 1.5 minutes less than package recommends to allow for the additional cook time in the oven. Next, saute mushrooms in 2 tablespoons of butter till slightly softened, but still al dente. Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, half the Cheddar, sautéed mushrooms, and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 35 minutes, take out of the oven, spread French's fried onions over top, and cook 6 more minutes; let stand for 5 minutes before serving. Serves 4 to 6.