Broccoli and Wild Rice Bake

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“From the kitchen of Tona Thornburg Court, Bridgeton MO.”
READY IN:
55mins
SERVES:
8
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 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)
  • 12 teaspoon salt
  • 1 12 cups milk
  • 34 cup soft breadcrumbs
  • 1 tablespoon margarine, melted
  • 14 teaspoon paprika

Directions

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

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