Corn and Broccoli Rice Casserole - so basic thus heavenly! Everybody cleaned their plates - even our particular broccoli haters! Cooked rice, creamed corn, broccoli, onion and garlic beat with spread and squashed Ritz saltines. You should twofold the formula for this snappy side dish - this didn't keep going long in our home!
We are infatuated with this simple Corn and Broccoli Rice Casserole. It is so natural to make and tastes incredible! Cooked rice, creamed corn, broccoli, onion and garlic beat with spread and Ritz saltines. YUM! SO straightforward yet so flavorful.
Indeed, even broccoli haters will love this Corn and Broccoli Rice Casserole! Chicken Legs is anything but a major enthusiast of cooked broccoli and he ate two helpings of this! It was extremely delectable. On the off chance that you are making this for a group (or a ravenous family), you should twofold the formula. This didn't keep going long in our home!
Also Try Our Recipe : 1-POT LENTIL DAL | CREAMY, HEALTHY, VEGAN RECIPE
- 1-1/2 cups cooked rice
- 1 (10-oz) package frozen chopped broccoli, thawed and drained
- 1 (14.75-oz) can creamed corn
- 1 egg, beaten
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- salt and pepper, to taste
- 1/2 cup crushed Ritz crackers
- 1/4 cup butter, melted
INSTRUCTIONS:
- Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray and set aside.
- In a bowl, combine rice, broccoli, corn, egg, onion powder, garlic powder, salt and pepper. Pour mixture into pan.
- Toss crackers with melted butter. Sprinkle over broccoli mixture.
- Bake uncovered for 25 to 30 minutes.
For more detail : bit.ly/2JnFmJb
Read More Our Recipe : Pierogi Recipe
0 Comments