Ingredients
10
10 servings
- •2 (10 ounce) packages frozen chopped broccoli
- •1 tablespoon butter
- •1 bunch celery, chopped
- •1 large onion, chopped
- •2 cloves garlic, minced
- •1 (10.5 ounce) can condensed cream of mushroom soup
- •1 (10.5 ounce) can condensed cream of chicken soup
- •1.25 cups water
- •8 ounces Muenster
- •2 teaspoons Dijon mustard
- •1/2 teaspoon paprika
- •salt and pepper to taste
- •3 cups instant rice
- •1/2 cup panko bread crumbs
Instructions
- Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
- Place broccoli and 2 tablespoons water in a large microwave-safe bowl; cover with plastic wrap and microwave on high for 5 minutes, stirring once. Drain.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add celery, onion, and garlic. Cook and stir until tender, about 3 to 5 minutes.
- Stir in soups and milk and heat through.
- Add cooked vegetable mixture to broccoli in the bowl.
- Stir in shredded cheese, mustard, paprika, and pepper.
- Stir in rice until combined. spoon into prepared baking dish.
- Transfer mixture to prepared baking dish. Combine panko with remaining 1 tablespoon melted butter. Sprinkle on top
- Bake in the preheated oven until browned and bubbly, about 30 to 40 minutes.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 297
- Carbohydrate: 31g
- Fat: 14g
- Fiber: 3g
- Protein: 12g
- Sugar: 6g
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