I have been looking around the place it has come to my attention that…
Hmmmmm…..I am not so sure about the carefully hidden or guarded bit….but if you look in the pantry, refrigerator, and freezer here at Sweetwater…..I guess we have a hoard!
We had a soup buffet on Sunday afternoon…..and this is what is leftover…
I HAVE wild rice in the freezer left over from the Wild Rice Soup…
|WILD RICE, BROCCOLI AND CHEESE
2 c. cooked Wild Rice
2 c. blanched broccoli florets
1/4 c. butter
1/2 c. chopped celery
1/4 c. chopped onion
2 c. shredded cheddar or colby cheese
1/2 c. bread crumbs
2 (10 3/4 oz. each) cans cream of mushroom soup
Melt butter, add celery and onion and cook until tender-crisp.
Set aside.Grease 1 1/2 quart casserole. Layer half of wild rice, half of broccoli and half of cheese (save a little for topping) in casserole. Repeat layers, pour on cream of mushroom soup and sprinkle celery and onions over all. Top with reserved cheese. Cover and bake at 350°F for 35 minutes; remove cover sprinkle with bread crumbs and a bit more cheese and bake 15 minutes longer.
But then….. I came across this recipe for a similar Casserole from Lee Drummond over at Pioneer Woman Cooks. I just might try it….I like the fact that it doesn’t use processed soup. Don’t you just love the way she writes her blogposts….what a super star!
This really looks delicious…..I may just save the mushroom soup and try it!
I will let you know….but for sure there will be Broccoli Wild Rice Casserole on the Sweetwater table tonight!