concho county casserole
This is a recipe from my Dad, who got it from a friend from Concho County Texas, and has been in the family for over 45 years. It is great and goes well the BBQ, Roast, Chicken, Pork Chops and even Fish. Also good at potlucks. Enjoy and let me know what you think
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prep time
20 Min
cook time
35 Min
method
Bake
yield
10-12 serving(s)
Ingredients
- 1 - small onion chopperd
- 1/2 cup chopped celery
- 2 - jalapenos seeded and chopped (save the seeds if you like more heat in your dish
- 2 - 10 oz packages of chopped broccoli well drained
- 1 can cream of mushroom soup with roasted garlic
- 1 - 5 oz can evaporated milk
- 3 cups cooked rice
- 1 - 16 oz block of velveta
- 1 cup panko bread crumbs divided
- 1 1/2 tablespoons butter or olive oil
How To Make concho county casserole
-
Step 1In a large skillet, saute the veggies in the butter until tender crisp.
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Step 2In a bowl combine the milk and soup until smooth.
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Step 3Stir the veggies into the soup mixture. Stir in the broccoli and rice. Mix well. Slice the Velveta and put it in with the broccoli and rice
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Step 4Place it in a 13x9 casserole dish and bake at 325 for 10 minutes. Take out and stir, sprinkle with Panko and bake for 15-20 minutes until browned.
- 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!
Discover More
Category:
Rice Sides
Category:
Side Casseroles
Diet:
Vegetarian
Keyword:
#Casserole
Ingredient:
Rice/Grains
Method:
Bake
Culture:
American
Tag:
#Heirloom
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