Broccoli rice gratin

June 12, 2012 § 3 Comments

We made this recently, and it was delicious. For us, this recipe made three small separate gratin dishes (we froze two of them for another time, because there’s nothing better than some terrific pre-made foods in the freezer).  It works great as a side dish, but because of the cheese content, you can also use it as a main dish in a vegetarian meal.  Normally, we’re not enthusiastic about using pre-made cans of soup as an ingredient.  However, we couldn’t see any way around it this time, and it actually makes for a very good cream base for this dish.

Broccoli rice gratin

2 cups cooked long grain rice

20-ounces frozen chopped broccoli

1 10 3/4-ounce can condensed cream of mushroom soup

8 ounces shredded cheddar cheese

1/2 cup chopped onion

1/4 cup cream

2 tablespoons butter, melted

Preheat oven to 350-degrees fahrenheit.  Stir together the cooked rice, broccoli, soup, cheese, onion, cream, and butter in a large bowl.  Place in 1-2 greased casserole dishes.  Bake for 45-minutes, until the cheese is melted and the dish is heated through.  Serves 8.


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§ 3 Responses to Broccoli rice gratin

  • Viveka says:

    Like everything about this dish, thank you so much – on file we go. *smile

  • df says:

    That looks really tasty, and the whole idea of it would go down well here. I’d have to substitute cream for the mushroom soup, as my eldest does not do mushrooms in any shape or form, but looks like that could be done! Definitely one for when we need a toasty, warming dish!

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