| Wild Rice Broccoli Bake
2 tablespoons of margarine
1/2 cup of chopped onion
one 4 ounce can of sliced mushrooms, drained;
20 ounces of frozen chopped broccoli
2 cups of cooked wild rice
1 can of cream of chicken soup
1/4 teaspoon of salt
8 ounces of Shredded Colby and Monterey
1 cup of Home-style croutons
2 tablespoons of margarine; melted |
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Frozen broccoli and cooked wild rice combine to create a vegetable dish which is sure to become a traditional family favorite. Heat oven to 350ºF. In large skillet, melt margarine over medium heat; sauté onion until tender (5 to 7 minutes). Remove from heat and stir in mushrooms, broccoli, wild rice, soup, salt and 11/2 cups of the cheese. Spoon into buttered 1 1/2-quart glass baking dish. Sprinkle with remaining cheese. Combine croutons and margarine; layer over cheese. Bake, uncovered, until heated through (25 to 30 minutes). 6 to 8 servings. Tip: Vegetable dish may be assembled and refrigerated several hours or overnight. To Heat: Bake, uncovered, in a preheated 350ºF. oven until heated through (45 to 50 minutes).
Recipe by: The Best of Byerlys, vol 2 Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 07, 1998
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