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Atlanta's Piccadilly Cafeteria Broccoli Rice Au Gratin Recipe

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This recipe for Atlanta's Piccadilly Cafeteria Broccoli Rice Au Gratin is from Cocktails to Caramel, 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 1/2 cups white rice
3 5/8 cups water, divided
1 teaspoon salt, divided
1/4 teaspoon white pepper
1 10 ounce package chopped frozen broccoli, thawed
1 can condensed cream of mushroom soup
1 1/3 cups grated sharp cheddar, divided
2 tablespoons margarine, melted

Directions:
Directions:
In a medium saucepan, combine rice, 3 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover pan and cook until rice is tender and water is absorbed, about 20 minutes. Preheat oven to 350º. Lightly grease a 9-by-13-inch baking dish. While rice is cooking, in a medium bowl, stir pepper and 1/2 teaspoon salt into remaining 5/8 cup water. When dissolved, add broccoli. Stir in soup, 2/3 cup cheddar and margarine. When rice is done, add to the mixture and stir to combine. Spread evenly in prepared baking dish and bake 25 minutes. Remove from oven, sprinkle remaining 2/3 cups cheddar over the top of the casserole and return to oven. Bake 5 minutes or until cheese is melted. Remove from oven and serve hot.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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