| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy | Grains and, Side dishes, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | tb | Margarine |
| 1/2 | c | Chopped onion |
| 1 | cn | (4 ounces) sliced mushrooms; drained |
| 20 | oz | Frozen chopped broccoli; thawed |
| 2 | c | Cooked wild rice |
| 1 | cn | Cream of chicken soup |
| 1/4 | ts | Salt |
| 8 | oz | Shredded Colby and Monterey Jack cheese; divided (2 cups) |
| 1 | c | Homestyle croutons |
| 2 | tb | Margarine; melted |
INSTRUCTIONS
Frozen broccoli and cooked wild rice combine to create a vegetable dish which is sure to become a traditional family favorite. Heat oven to 350. In large skillet, melt margarine over medium heat; saute 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 3500 oven until heated through (45 to 50 minutes). Recipe by: The Best of Byerly's, vol 2 Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 07, 1998
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