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Food & Entertaining

Cheesy Rice & Broccoli Casserole

Author: Chef Allan Schanbacher
Issue: October, 2008, Page 224
Serves 6

5 tablespoons unsalted butter
1 cup finely diced yellow onion
1 cup finely diced celery
4 cups cooked rice
10-ounce package frozen chopped broccoli, thawed
15-ounce jar queso con salsa
10¾ -ounce can condensed cream of chicken soup
½ can milk
4 cups chopped cooked turkey (white or dark meat)
1 cup store-bought crispy fried onions

Photo by Werner Segarra
1. Preheat oven to 350 degrees. Place a medium sauté pan over medium heat. Melt 4 tablespoons butter and add onion and celery; sweat for 10 minutes or until translucent and soft. Set aside to cool.
2. In a large bowl, combine rice, broccoli, queso con salsa, soup, milk and turkey. Add the cooled cooked vegetables and mix, blending well.
3. Grease a 9" x 11" x 2" baking dish with the remaining butter. Pour mixture into the dish; spread to the edges. Sprinkle crispy onions on top and bake 30 to 40 minutes.

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