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Grandma Cindy's Bayou Broccoli

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Ingredients

  • 1/2 stick butter
  • 1/2 c. chopped onion
  • 1/4 c. chopped celery
  • 1 1/2 c. Instant rice
  • 1 pkg. frozen chopped broccoli
  • 1 can cream of mushroom soup
  • 1-8 oz jar Cheese Whiz

Details

Servings 8
Level of difficulty Average
Preparation time 25mins
Cooking time 40mins
Cost Average budget

Preparation

Step 1

Melt butter in a large skillet. Pour some into a 9x13 casserole and set aside.

Step 2

In same skillet, saute the onions and celery. Add the uncooked rice and frozen broccoli plus 1 1/2 cups water. Mix well. Add the mushroom soup and cheese whiz. Stir to blend. Cook slowly, stirring often until broccoli thaws and cheese melts. Mix thoroughly.

Step 3

Transfer to a large buttered casserole and bake at 350 uncovered for 40 minutes.

All ovens are different so cooking times in any recipe may vary 5-10 minutes.

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ingredients

  • 1 head broccoli
  • 1 egg
  • 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other) 
  • 1 cup tomato sauce (or canned crushed tomatoes)
  • ¾ cup shredded cheese
  • ½ cup grated Parmesan
  • 9 slices coppa ham

METHOD

  1. Cut the broccoli and boil until soft.
  2. Place the broccoli in a blender.
  3. In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
  4. Form a ball and roll it flat on an oven tray.
  5. Bake in the oven for 20 min at 350° F.
  6. Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
  7. Layer 1 cup of shredded cheese.
  8. Place a layer of Coppa ham.
  9. Top off with of grated Parmesan cheese.
  10. Slide it back into the oven until the cheese melts.
  11. Serve! 

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