Cheesy Broccoli Rice Casserole
box rice pilaf [i.e. Zatarains]
10 3/4 oz
can cream of celery soup
10 3/4 oz
can cheddar cheese soup
can evaporated milk
shredded sharp cheddar cheese
grated Parmesan cheese
of french fried onions
Preheat the oven to 350°F. Spray a 3 quart or 12 x 8 inch baking dish with cooking spray. Set aside.
In a small saucepan, saute 1/2 cup of chopped onion in 1 Tbsp butter until translucent.
Add rice pilaf, flavor packet and water. [amount of water specified by the package] Bring to a boil then lower the heat and simmer according to the package instructions slightly under-cooking.
In a medium size mixing bowl, whisk together the cream of celery soup, cheddar cheese soup, 1/2 cup of mayonnaise, evaporated milk, garlic powder, salt and black pepper.
Add the cooked rice, steamed broccoli and chopped chives. Mix well.
Mix in 1/2 cups of shredded cheese and 1/2 cup of Parmesan. Pour into the dish sprinkle with the remaining 1/2 cup of shredded cheese. Top with crushed french fried onions.
Bake at 350°F for 35-40 minutes or until bubbly and golden.
This dish works very well with lighter dairy products. 2 % shredded cheese, light mayo and margarine, 2 % evaporated milk will all yield tasty results.