Thursday, January 29, 2015

Broccoli Casserole



Everybody loves a casserole and this one looks extra good from "Janet's Appalachian Kitchen"! Thanks, Janet!!

Broccoli Casserole

10 oz. frozen broccoli cuts, thawed and at room temp.
2 T. butter
1 small onion, chopped
1 stalk celery, diced
1 carrot, peeled and grated
10.5 oz. can cream of mushroom soup
1/4 C. milk
1 C. cooked rice (I used a boil in bag)
3 T. sour cream
1 3/4 C. shredded extra sharp cheddar cheese
1/2 tsp. black pepper
Topping:  15 buttery crackers, crushed (like ritz) plus 1 T. butter, melted

Melt 2 T. butter in a small pan and add in the onion, celery and carrot.  Cook for 5 minutes.  In a large bowl add in the broccoli, onion mixture, soup, milk, rice, sour cream, cheese and pepper.  Mix well and pour into a 2.5 quart buttered casserole dish.  Bake in a 350 degree oven for 30 minutes.  Meanwhile, combine the melted butter with the crushed crackers.  After 30 minutes of baking, remove and top with the cracker mixture and return to the oven for an additional 5-7 minutes or until lightly browned.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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