2/24/2019 – Mary made this for the first time and used our first harvest of broccoli from her garden in the yard. It was excellent and will surely be a favorite. The basic concept came from here.
1/2 cup (1 stick) butter 1 large onion, chopped (about 1 cup)
~ 3 cups fresh chopped broccoli
1/3 cup reduced-fat (2%) milk
1 can (10 1/2 ounces) Campbell’s Condensed Cream of Chicken Soup
1 lg onion chopped
Red Pepper Flakes
1/3 cup 2% milk
1 jar (8 ounces) queso cheese sauce
1 1/2 cups long grain white rice cooked in chicken broth
Panko bread crumb for topping
- Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring occasionally.
- Stir the broccoli in the skillet and cook until it’s tender-crisp, stirring occasionally. Stir in the milk, soup, cheese sauce and rice. Cook and stir until the cheese sauce is melted.
- Pour the broccoli mixture into a 2-quart shallow baking dish. Top with the Panko bread crumbs.
- Bake at 350°F for 30 minutes or until the mixture is hot and bubbling.