This recipe is one from my new book, Murder
on the Menu, Recipes from Sleuthing Stars, a cookbook filled with culinary contributions
from actors, actresses, mystery writers, bookshop owners, and fans of the
mystery genre. You can read more about its lengthy journey here.My Mother’s Vegetarian Casserole
2 c. broccoli florets
4 T. unsalted butter
1 medium yellow onion, diced
1 6-oz. jar sliced mushrooms, drained
1 8-oz.
can sliced water chestnuts, drained
2 c. cooked Uncle
Ben’s Long Grain and Wild Rice*
1 10.5-oz.
can cream of mushroom soup
1 c. (8 oz.) shredded cheddar cheese
Freshly ground black pepper
Crumbled
cheese crackers
Sliced
almonds
Preheat oven to 350°F and butter a 1½-quart
casserole dish.
Blanch the broccoli in boiling water for 4 minutes, drain, chop, and set aside
in a large bowl.
In a 10” sauté pan, melt the butter and sauté the onion until translucent. Add
this to the broccoli along with mushrooms, water chestnuts, and rice.
In a medium saucepan, combine undiluted cream of mushroom soup with shredded
cheddar cheese. Warm over medium heat, stirring until the cheese melts. Pour
this over your vegetable mix, add a generous grind of black pepper, and stir
well to combine.
Pour everything into the prepared dish and bake for 20 minutes. Sprinkle the
top with crumbled cheese crackers and sliced almonds, and bake for an
additional 10 minutes until golden and bubbly.
* Rice-A-Roni
Wild Rice works too
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