Does anyone have a good recipe for rice and Broccoli Au Gratin?

Question

I'm looking to make rice and Broccoli Au gratin
I had it at a pot luck and I would like to make some.

Answer 1

BROCCOLI & RICE AU GRATIN

1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. butter
1 (10 oz.) pkg. frozen chopped broccoli, thawed
2 c. cooked long grain rice
1 can Cheddar cheese soup
1 can cream of mushroom soup
Grated Parmesan cheese

Saute celery and onion in butter until tender. Combine broccoli, onion and celery, rice and soups. Mix well. Put in large casserole dish. Sprinkle grated Parmesan cheese on top. Bake uncovered in 350 degree oven for approximately 40 minutes or until lightly browned and bubbly.

Answer 2

I hope this is what you're looking for. It's my Mama's recipe and seems to fit your description.

1 pkg. frozen broccoli or 2 cups fresh, cooked
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup pimento
1 cup cooked rice
1 small jar Cheese Whiz
1/2 stick butter or margarine
1 standard can cream of mushroom soup
1/2 cup bread crumbs

Saute' onion & celery in butter. Chop broccoli if not already chopped. Mix all ingredients together; place in 2-quart casserole. Bake 35" at 375, uncovered.

Answer 3

Make a REUX which is 2 Tablespoons Butter melted then add 2 tablespoons corn flour mix well then slowly pour !/2 litre of milk in simmer until white sauce thickens (stiring all the time) add some grated tasty cheese and finely chopped parsley Steam or boil Brocolli for a few minutes then strain well .Place Brocolli in an oven proof container and pour mixture overr the top sprinkle with Parmessan cheese and breadcrumbs Bake in oven for about 15-20 minutes

Answer 4

Broccoli and Rice Au Gratin


Ingredients

1 medium onion, chopped
1 cup raw mushrooms, sliced
1 tablespoon butter, melted
1 can Cheddar cheese soup
6 ounces process cheese, sliced
1 teaspoon garlic powder
One 10-ounce package frozen broccoli, chopped
3 cups cooked rice
2 cups diced, cooked ham
2 ounces pimientos, drained and diced
1 can fried onion rings



Directions
Preheat oven to 350F. Saute onions and mushrooms in butter until clear. Add soup, cheese and garlic powder, stirring until cheese melts.

Add broccoli, rice and ham, and mix well. Gently stir in pimientos and spoon mixture into greased baking dish. Cover and chill for 8 hours.

To bake, remove from refrigerator and let stand for 30 minutes. Bake covered at 350F for 40 minutes. Sprinkle onion rings over casserole and bake 5 minutes.

Serves 8-10.

Answer 5

BROCCOLI AND RICE CASSEROLE

2 pkgs. chopped Birds Eye broccoli, cooked according to pkg. directions, drain
2 c. minute rice, cooked according to pkg. directions
2 cans Campbell's golden cream of mushroom soup
1/3 c. onion, diced
1/4 c. celery, diced
1/8 tsp. pepper to taste
1/4 tsp. paprika
1/4 c. green pepper, diced
1 tsp. Accent
1/4 tsp. garlic powder
2 tbsp. butter
Buttered 2 quart casserole dish

Heat oven to 350 degrees. Combine drained broccoli, rice and mushroom soup. Saute onions, green pepper and celery in the 2 tablespoons butter in skillet until transparent. Add to broccoli rice mixture, stir in seasonings, check for taste. (Add more if need be according to your taste.) Pour mixture into buttered 2 quart casserole dish. Bake at 350 degrees until bubbly and hot.

Answer 6

Cook 1 1/2 lbs of broccoli florets & stems 2-3 minutes,
rinse in cold water, drain & chop.
Saute 3/4 cup of chopped onion in butter or oil until soft.
Sprinkle 1 1/2 tsp flour over onion, stir in 1/2 cup milk.
Boil until thickened, add 1 cup grated cheddar cheese.
Stir until melted.
Beat 2 lg eggs in medium bowl until frothy, add broccoli.
Stir & add onion mixture, turn into 2 qt casserole.
Melt 2 tbsp butter, stir in 1/3 cup fine bread crumbs,
add 1/3 cup grated cheddar cheese, sprinkle over mixture.
Bake in 350F oven 40-50 minutes until golden.