Broccoli and Wild Rice Bake Recipe

Name: Broccoli and Wild Rice Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -1 14 lb fresh broccoli, cut into 1-inch pieces; 1 (6 3/4 ounce) packagequick-cooking long grain and wild rice blend; 1 cup sour cream; 1 (10 1/2 ounce) can cream of mushroom soup; 1 cup canned sliced mushrooms, drained (optional); ½ teaspoon salt; 1 ½ cups milk; ¾ cup soft breadcrumbs; 1 tablespoon margarine, melted; ¼ teaspoon paprika

Servings: persons

1 -1 14 lb fresh broccoli, cut into 1-inch pieces
1 (6 3/4 ounce) packagequick-cooking long grain and wild rice blend
1 cup sour cream
1 (10 1/2 ounce) can cream of mushroom soup
1 cup canned sliced mushrooms, drained (optional)
½ teaspoon salt
1 ½ cups milk
¾ cup soft breadcrumbs
1 tablespoon margarine, melted
¼ teaspoon paprika

1
Cook broccoli stem pieces, covered, in boiling salted water to cover, about 5 minutes.
2
Add broccoli floerets and cook 4 to 5 minutes more or till tender.
3
Drain.
4
Meanwhile, prepare rice mix according to package directions.
5
Combine sour cream, mushroom soup and salt; gradually stir in milk.
6
Combine cooked rice and sauce mixture; fold in broccoli.
7
Turn into 2 quart buttered casserole.
8
Combine bread crumbs, margarine and paprika; sprinkle atop.
9
Bake, UNCOVERED, in 350 degree oven for 20-25 minutes or until heated thoroughly.
10
If casserole seems too dry, pour a bit of milk around the edges of the baking dish.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 -1 14 lb fresh broccoli, cut into 1-inch pieces, 1 (6 3/4 ounce) packagequick-cooking long grain and wild rice blend, 1 cup sour cream, 1 (10 1/2 ounce) can cream of mushroom soup, and more.

Yes, Broccoli and Wild Rice Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli and Wild Rice Bake

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