Soul Food
Broccoli Casserole
1 can condensed cream of chicken soup
1/2 onion, sauteed in butter
4 ounces sour cream
2 tablespoons Duke's mayonnaise
2 pounds chopped broccoli, cooked & drained
2 cups Cracker Barrel sharp cheddar cheese, grated
2 cups Kraft Classic Melts Blend cheese, shredded
1/2 cup white rice, cooked
1/4 cup whole milk
*1 sleeve Ritz crackers, finely crushed
1/2 stick melted butter or margarine
salt & pepper to taste
Preheat oven to 350 degrees. In a large bowl, mix soup, onion, sour cream and mayonnaise together, stirring well. Add broccoli, cheese and rice to the soup mixture. Combine well. Add milk last only if needed for moisture.
Pour into a greased 9 x 13 pan or casserole dish. Mix cracker crumbs with the melted butter and sprinkle over top of casserole. Bake at 350 degrees for 45 minutes. It is done when internal temperature reaches 165-170 degrees.
* You may substitute 1 cup of regular bread crumbs in place of Ritz crackers.
1/2 onion, sauteed in butter
4 ounces sour cream
2 tablespoons Duke's mayonnaise
2 pounds chopped broccoli, cooked & drained
2 cups Cracker Barrel sharp cheddar cheese, grated
2 cups Kraft Classic Melts Blend cheese, shredded
1/2 cup white rice, cooked
1/4 cup whole milk
*1 sleeve Ritz crackers, finely crushed
1/2 stick melted butter or margarine
salt & pepper to taste
Preheat oven to 350 degrees. In a large bowl, mix soup, onion, sour cream and mayonnaise together, stirring well. Add broccoli, cheese and rice to the soup mixture. Combine well. Add milk last only if needed for moisture.
Pour into a greased 9 x 13 pan or casserole dish. Mix cracker crumbs with the melted butter and sprinkle over top of casserole. Bake at 350 degrees for 45 minutes. It is done when internal temperature reaches 165-170 degrees.
* You may substitute 1 cup of regular bread crumbs in place of Ritz crackers.
Submitted by Sherry Volrath. Published July 11, 2007.
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