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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hilda's Green and Gold Rice Casserole Recipe

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This recipe for Hilda's Green and Gold Rice Casserole is from The Daugherty/Seiberling & Etc. Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 med. onion chopped, 1 TB butter or margarine, 1 can cheese soup, 1 roll nippy or garlic cheese, 1/2 tsp, garlic powder, 1 8 oz. can mushroom pieces, 1 pkg. frozen chopped broccoli, cooked and drained, 3 cups hot cooked rice, 2 cans french fried onion rings
Directions:
Directions:
Cook onion in butter until soft. Add soup, cheese and garlic powder. Cook over low heat until cheese melts. Add mushrooms plus their liquid, broccoli and rice. Turn into shallow casserole.(9-13) Top with onion rings. Bake at 350 for 15-20 minutes or until bubbly.

Variation: add left over turkey or chicken. Easy to assemble ahead of refrigerate until ready.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Mom's comments: Rice and broccoli share the spotlight in a casserole that is ideal for a buffet. The duo is just the answer to what to serve for an unusual accompaniment with a regal beef roast or a glazed ham loaf. Ideal for lap eating because the broccoli/rice together allows room on the place for a salad or relish accompaniment.

 

 

 

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