Cheddars Restaurant Broccoli Rice Casserole Recipes

BROCCOLI, RICE, AND CHEDDAR CASSEROLE

Steps:

• Cut the broccoli into small florets (peel and chop the stems and save for another use, like the kids' lunch. Blanch the broccoli in boiling water for 1 minute, then immediately drain and shock in a bowl of ice water to stop the cooking. This will keep the broccoli green.
• Preheat the oven to 375°F Butter an 8 x 10-inch baking dish.
• Gently warm the mushroom soup in a sauce pan over low heat.
• Using a wooden spoon or spatula, combine the broccoli, Cheddar cheese, sliced onion, rice, scallions, salt and pepper, soup and half of the Parmesan in a large mixing bowl.
• In a small bowl, combine the melted butter and bread crumbs. Transfer the broccoli-rice mix to the baking dish and spread evenly. Sprinkle the remaining Parmesan over the top and then sprinkle the bread crumbs over the cheese. Bake the casserole, uncovered, for 20 minutes. Raise the heat to 425°F and cook 5 more minutes, to brown the top if it has not browned already. The sides of the casserole should be bubbling gently.
• Let the casserole stand for 10 to 15 minutes before serving.

BROCCOLI CHEESE RICE CASSEROLE

Steps:

• Saute onion in olive oil and set aside.
• Boil broccoli florets in water for 3 minutes. Drain and chop into pieces.
• Mix broccoli with cream of chicken soup, prepared instant rice, onions and cheddar cheese. Pour into a one quart size baking dish.
• Mix crackers crumbs with butter and sprinkle on top.
• Bake in a 350 degree oven for 30 minutes or until bubbly around edges.