Spinach Broccoli Casserole Recipe
Ingredients
| Long grain rice package | 1 | |
| Water | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), sliced | |
| Cream | 1 Can (10oz), condensed | |
| Cream | 1 Can (10oz), condensed | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| Pimiento | 1/4 Cup (16 tbs), diced | |
| Frozen chopped spinach package | 1 , drained | |
| Broccoli package | 1 , chopped | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Paprika | ||
Directions
Preheat oven to 350°F (177°C).
Cook contents of rice and seasoning packets with water and 1 tablespoon butter or margarine according to package directions.
In a large saucepan, heat 1/4 cup butter or margarine.
Add onion and celery.
Cook until onion is tender, not brown.
Stir in soups, cheddar cheese and pimiento.
Arrange half the spinach and broccoli in a 12" x 8" baking dish.
Cover with half the rice mixture.
Repeat using remaining spinach, broccoli and rice mixture.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake 25 minutes.
Uncover and sprinkle with Parmesan cheese.
Return to oven until hot and bubbly, about 10 minutes.
Sprinkle with paprika.
Cook contents of rice and seasoning packets with water and 1 tablespoon butter or margarine according to package directions.
In a large saucepan, heat 1/4 cup butter or margarine.
Add onion and celery.
Cook until onion is tender, not brown.
Stir in soups, cheddar cheese and pimiento.
Arrange half the spinach and broccoli in a 12" x 8" baking dish.
Cover with half the rice mixture.
Repeat using remaining spinach, broccoli and rice mixture.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake 25 minutes.
Uncover and sprinkle with Parmesan cheese.
Return to oven until hot and bubbly, about 10 minutes.
Sprinkle with paprika.
Chef
