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This recipe will only be suitable for vegetarians if soup is also suitable - check can label

Broccoli Bake

  • Two heads of broccoli or equivalent in frozen broccoli florets
  • 1 can cream of mushroom soup
  • 1/4 cup milk
  • 1 1/2 cups cooked rice
  • 1 cup grated cheese
  • 1 onion sliced
  • 1 tbsp Olive Oil

 

Steam the broccoli until tender.

Saute the onion in the olive oil until soft.

Combine broccoli, onions, milk, rice, mushroom soup and half the cheese and heat through.

Place in a casserole dish and sprinkle with remaining cheese.

Bake in pre heated hot oven for approx. 20 minutes until cheese is bubbling.

Any unused Broccoli Bake can be frozen for future use in individual portions.

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