Today I had one of those 'panic moments'. Had to think of something quick and easy and also delicious to cook, without having the chance to go shopping. I used whatever we had in the fridge. It worked!
In a medium saucepan over low heat, mix cream of mushroom soup and water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
- 300g chopped broccoli
- 250g easy cook rice
- 500g good quality cream of mushroom soup
- 250ml water (veggie stock cube can be used)
- 200g cheddar cheese, cubed
- 1 tablespoon butter
- 1 bunch celery, chopped
- 1 large onion, chopped
- salt and pepper
In a medium saucepan over low heat, mix cream of mushroom soup and water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
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