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1-16 ounce bag frozen broccoli cuts
1 cup instant rice
1-4 ounce drained net weight can or jar sliced mushrooms
1-2 ounce jar drained diced pimiento
8 ounce American processed cheese (like Velveeta) cut into 1/2-inch cubes
1/3 cup milk
2 tablespoons bottled buttermilk ranch dressing
1 teaspoon lemon pepper seasoning
1 1/2 cups coarsely crushed seasoned croutons (your favorite, I use Italian)
1/4 cup softened butter or margarine
6 tablespoons whole cashews, optional

Preheat oven to 350 degrees F. Meanwhile place broccoli in a 2-quart heavy saucepan and completely cover broccoli with water. Bring to a boil over medium-high heat. Boil for 5 minutes. Stir in rice; bring to a boil and reduce heat to simmer. Cover, stirring occasionally, and simmer for 5 minutes. Remove from heat and drain excess water. Stir in the mushrooms, pimiento, cheese cubes, milk, ranch dressing and lemon pepper seasoning. Pour into a 2 or 2 1/2-quart casserole dish, (square, round, oval-your pick)
In a 1-quart bowl add the coarsely crushed croutons and softened butter. Mix together with your fingertips or fork. Sprinkle evenly over broccoli mixture in casserole dish. Bake at 350 degrees F. for 20-25 minutes or until cheese starts bubbling around the edges. Sprinkle 1 tablespoon cashews on each serving, if desired.
Makes 6 servings.

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