broccoli- rice & chestnut casserole re-mix
This is a remix recipe created from left overs. I added in the water chestnuts to add a bit of crunch and texture. It was simple quick and easy to prepare. Steaming the broccoli and onions in the microwave saved time, and the dish came together in no time. Just an idea the next time you have left overs in the fridge, with a few other added items you can have a delicious side in no time. It was very tasty.
prep time
15 Min
cook time
35 Min
method
Bake
yield
4-6 or more depending on portion size
Ingredients
- 2 cups fresh broccoli floweretts
- 3-4 cups cooked rice, i used minute
- 1 large onion chopped
- 1 can cream of chicken or mushroom soup, undiluted
- 1 can sliced water chestnuts, chopped if desired & drained
- 2-3 tablespoons butter, or margarine, melted
- 2 cups mild cheddar cheese shreds divided, or other cheese of choice
- - salt & pepper to taste
- 2 teaspoons granulated garlic
How To Make broccoli- rice & chestnut casserole re-mix
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Step 1These are most of the main ingredients that I used in the recipe, except I chose to use the sliced Water chestnuts instead of the Roasted Red Peppers.
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Step 2Preheat oven to 350 degrees F. Spray a 9 X12 size casserole dish with non stick cooking spray & set aside till needed. Microwave broccoli and onions in a microwave safe dish for about 5-6 minutes until onions are transparent.
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Step 3Add cooked rice to a medium size bowl, then add in microwaved onions and broccoli, & sliced water chestnuts and stir to blend together.
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Step 4Next add in spices as desired, the cream of chicken soup, melted butter, and half of the shredded cheddar cheese. Stir till blended together.
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Step 5Pour into prepared casserole dish, top with remaining shredded cheese and bake in preheated oven for 25 -35 minutes, till hot and bubbly. Remove from oven then serve and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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