Prep 10 mins
Cook 35 mins
I got this recipe out of Jack Daniel's Spirit of Tennessee cookbook. This is Helen Daniel's recipe who is a retired cook from Miss Mary Bobo's Boarding House in Lynchburg, TN. If you are planning a trip to that area it is a must that you call and make reservations to eat lunch there. Meals are served at 1 p.m. daily family style with a host at the table who will explain a little of the area history. I have also listed their website here. http://www.jackdaniels.co.uk/tennesseetable/visit.htm
- 1 large onion (chopped)
- 1⁄2 cup butter
- 10 ounces frozen chopped broccoli
- 1 cup quick-cooking rice (uncooked)
- 10 1⁄2 ounces cream of chicken soup
- 1⁄2 cup milk
- 1 cup cheddar cheese (shredded)
- Preheat oven to 350 degrees.
- Saute onion in butter.
- Add broccoli, rice, soup, milk and half the cheese.
- Pour into a greased 2 quart casserole.
- Bake for 20-25 minutes.
- Top with remaining cheese and bake 10 minutes longer.
Awesome! I used fresh broccoli and it was great. I also didn't do the butter or onions and we didn't miss it. This was so easy and so good that it will be a regular in our rotation. Thanks for an awesome recipe :)
Very simple to prepare and quite tasty. I used 1/4 cup of quick cooking barley b/c I ran out of rice, but we didn't even notice. I'll make it again definitely. We talked about adding ham or turkey to it next time though. I'll also reduce the amount of butter. Thanks!
I can't believe I'm the first to rate this. Very good casserole and so easy to put together. I omitted the butter and also had to use 1/2 cup of couscous because I only had 1/2 cup of rice left. We still loved the outcome and will have this again. Thanks for this yummy recipe!