| 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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