Kel’s Easy and Cheesy Broccoli and Wild Rice Casserole

 

kels-broccoli-cheddar-and-wild-rice-casserole

I made this delicious broccoli, cheddar and wild rice casserole for a recent family holiday dinner. It was a big hit — even the kids who were there loved it, as did my husband, who generally is not a big casserole fan. Not only does this make a great side dish for beef, pork or poultry, it can also stand alone as a meatless entrée – just add a tossed salad and some crusty bread for easy and cheesy comfort food at it’s finest. This casserole will be a staple at family dinners for years to come!

Ingredients

kels-broccoli-cheddar-wild-rice-casserole-ingredients

  • 2 tablespoons butter
  • 1 cup sweet onion, diced small
  • 2 cans (10.75 ounces ea.) cream of mushroom soup
  • 4 cups fresh broccoli crowns, cut into small pieces
  • 2 cups cooked long grain wild rice
  • 8 ounces grated sharp cheddar cheese (save ¾ cup to top casserole)
  • 1 tablespoon smoked paprika
  • Seasoned salt, to taste
  • Fresh ground pepper, to taste
  • Hot sauce, to taste

Preparation

Preheat oven to 350 F. Sauté onion in a large skillet for 3 to 5 minutes. Stir in soup.

stir-in-cream-of-mushroom-soup

Add the rest of the ingredients and mix well. Cook until the cheese has melted.

add-broccoli-rice-and-cheddar

Place in a 2-quart greased casserole and bake uncovered for 50 minutes.

transfer-broccoli-cheese-and-rice-mixture-to-casserole-dish

Remove casserole from oven and sprinkle the remaining cheese on top.

sprinkle-with-more-cheese

Bake for 10 minutes, until the cheese is bubbly and starting to turn brown. Remove from oven and let sit for 5 minutes before serving.

broccoli-cheese-and-rice-awesomeness

Bon appétit!

Eat, drink and be merry!

Follow Kel’s Café on Twitter at http://twitter.com/kelscafe

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