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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli rice and cheese casserole Recipe

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This recipe for Broccoli rice and cheese casserole is from It smells a lot like Christmas, 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:  
2 1/2 cups small broccoli florets
1 can Campbell's cream of mushroom soup
1/2 stick butter melted
1 cup cooked rice
1 cup shredded cheddar cheese
1 small onion chopped
1/2 cup sliced mushrooms ( optional)
1 sleeve Ritz crackers.
2 tsp. oil
Salt and pepper to taste
Directions:
Directions:
Preheat oven to 350º
Heat oil in large skillet over medium heat.
Add onion, cook until soft, stirring often.
Add broccoli, cook for 3 to 4 minutes, add rice, stir in soup, cheese and
(optional) mushrooms.
Transfer into a lightly coated baking dish.
Mix crumbled Ritz crackers with melted butter and place on top.
Bake 35 to 40 minutes or until light brown.

 

 

 

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