Wild Rice Broccoli Bake
Frozen broccoli and cooked wild rice combine to create a Grandma-approved, retro hot dish which is sure to become a family favorite.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Wild Rice Broccoli Bake
0
Servings6
Cook Time40 Minutes
Ingredients
2 tablespoons butter
1/2 cup chopped onion
1 - 4 ounce can sliced mushrooms, drained
2 - 10 ounce packages frozen chopped broccoli, thawed, 10 ounce
2 cups cooked wild rice
1 - 10.5 ounce can cream of chicken soup
1/4 teaspoon salt
2 cups shredded Colby and Monterey Jack cheese, divided
1 cup homestyle croutons
2 tablespoons butter, melted
Directions
- Heat oven to 350 F.
- In a large skillet, melt butter over medium heat.
- Sauté onion until tender, about 5-7 minutes.
- Remove from heat and stir in mushrooms, broccoli, wild rice, soup, salt, and 1 1/2 cups cheese.
- Spoon the mixture into a buttered 1 1/2 quart glass dish.
- Sprinkle with the remaining cheese.
- Combine croutons and melted butter; layer over the cheese.
- Bake, uncovered, until heated through, about 25-30 minutes.
0 minutes
Prep Time
40 minutes
Cook Time
6
Servings
Directions
- Heat oven to 350 F.
- In a large skillet, melt butter over medium heat.
- Sauté onion until tender, about 5-7 minutes.
- Remove from heat and stir in mushrooms, broccoli, wild rice, soup, salt, and 1 1/2 cups cheese.
- Spoon the mixture into a buttered 1 1/2 quart glass dish.
- Sprinkle with the remaining cheese.
- Combine croutons and melted butter; layer over the cheese.
- Bake, uncovered, until heated through, about 25-30 minutes.