1 can cream of chicken soup + 1 soup can water
1 can water chestnuts, drained and chopped
1 (8 oz.) jar Cheez Whiz
1 cup Minute Rice
1/2 cup grated cheese
Mix all ingredients
except cheese. Put in 2-quart casserole.
Sprinkle with grated cheese. Bake 30
minutes at 350 degrees. Double recipe for 9 x 13 inch pan.
Linda Westendick was a friend from church who used to live in our neighborhood on North Monroe. She also grew up in Madison. Her family loved this casserole. She made it in double batches and they heated it up in the microwave for meals on the run all week.
Another version:
2 cups broccoli florets cut into bite sized pieces
2 cups cooked white rice
Sauce
1 small onion diced
3 tablespoons butter
3 tablespoons all-purpose flour
¾ teaspoon garlic powder
½ teaspoon black pepper
2 cups milk
½ teaspoon dry mustard powder
½ teaspoon paprika
½ teaspoon salt more to taste
3 tablespoons cream cheese
2 cups shredded sharp cheddar cheese divided
Preheat oven to 350°F. Bring a large pot of water to a boil. In a medium saucepan, cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder, and pepper, and cook for 2 minutes more. Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly.
Remove the sauce from the heat and add dry mustard, paprika, cream cheese, and 1 ½ cups of cheddar cheese. Stir until melted. Taste, and season the sauce with additional salt and pepper if needed. Place broccoli in boiling water for 1-2 minutes, until bright green, but still crisp. Drain well. Stir together cooked rice, broccoli, and cheese sauce. Place in a greased 2-quart casserole dish. Top with the remaining cheese and bake for 35 minutes. or until cheese is bubbly and lightly browned.
3 tablespoons all-purpose flour
¾ teaspoon garlic powder
½ teaspoon black pepper
2 cups milk
½ teaspoon dry mustard powder
½ teaspoon paprika
½ teaspoon salt more to taste
3 tablespoons cream cheese
2 cups shredded sharp cheddar cheese divided
Preheat oven to 350°F. Bring a large pot of water to a boil. In a medium saucepan, cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder, and pepper, and cook for 2 minutes more. Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly.
Remove the sauce from the heat and add dry mustard, paprika, cream cheese, and 1 ½ cups of cheddar cheese. Stir until melted. Taste, and season the sauce with additional salt and pepper if needed. Place broccoli in boiling water for 1-2 minutes, until bright green, but still crisp. Drain well. Stir together cooked rice, broccoli, and cheese sauce. Place in a greased 2-quart casserole dish. Top with the remaining cheese and bake for 35 minutes. or until cheese is bubbly and lightly browned.
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