Broccoli Cheese Rice Casserole

—Tina Steele (Bolton Dining Commons)

casserole1 pound white rice
3 cups water
1 pound broccoli, chopped into bite-sized pieces
5 ounces onion, diced
6 ounces crimini mushrooms, sliced
2.5 ounces celery, diced
8 Tablespoons butter
40 ounces cream of mushroom soup
1/2 cup heavy cream
8 ounces sharp cheddar cheese

Number of portions: 20

  1. Preheat the oven to 320°F.
  2. Steam broccoli for 2 minutes then shock in an ice bath.
  3. Put rice and water into a pan and steam for 20 minutes or until rice is al dente.
  4. In a pot, sauté onions, celery, and mushrooms in butter for 4 minutes.
  5. Once rice is done, combine the sautéed vegetables, broccoli, rice, cream of mushroom, heavy cream, and half of the cheddar cheese in a bowl. Mix together.
  6. Scoop out the rice mixture into serving pans and top with the remaining cheese.
  7. Bake for 15-20 minutes or until golden brown.