|The Garden Gourmet's Vegetable Cookery|
|by Tony P. Cabianca|
These contemporary, light and healthy, vegetable and fruit recipes were created by Chef Tony Cabianca for delicious eating and for today's health-...
1 - 10 of 1,840 for broccoli rice casserole
Preheat oven to ... Steam the frozen broccoli until thawed, then ... cool. Cook wild rice according to directions. ... baking dish or casserole dish (or 2 ... be cut in half.
Mix all ingredients together well and bake at 350°F for 30 minutes.
Wash, drain and ... garlic salt. Cook rice according to package directions. Cook frozen broccoli according to package. In a casserole dish arrange layers ... until cheese is melted.
Heat oven to 350 degrees. Combine drained broccoli, rice and mushroom soup. ... buttered 2 quart casserole dish. Bake at 350 degrees until bubbly and hot.
In saucepan in ... celery mixture, cheese, broccoli and rice. Pour into ... Sprinkle with paprika. Bake at 350 degrees for 30 minutes or until hot. Serves 8.
Saute onion in butter. Add broccoli and cook until ... cook until it melts. Add soup and rice. Mix thoroughly. Cook in a 325 degree oven for 25 minutes.
Melt butter in skillet. Add broccoli and onion. Cook ... in a large casserole dish. Add cheese and soup; mix with rice. Bake until hot and bubbly at 350 degrees.
Over low heat ... Add and cook broccoli until all broken apart. Add rice, soup and ... is hot. Put into baking dish. Cook at 375 degrees for 20 minutes.
Cook broccoli according to package directions. Cook rice. Mix all ingredients. Bake at 350 degrees for 30 minutes.
Saute onion in butter. Mix onion, broccoli, Velveeta, soup, water, and rice together in a casserole dish. Bake at 350 degrees for 45 minutes.
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