I began by sauteing a medium red onion, Portobello mushrooms, and minced garlic in Extra Virgin olive oil then adding broccoli and cauliflower florets to the pan while at the same time boiling water for my brown rice. For the soup mixture, I combined by whisking 2 cans of Cream of Chicken soup, 1/2 cup of Parmesan cheese, 5 oz. of whole milk, and a tbsp of chopped fresh basil. To assemble the casserole, I placed the cooked brown rice in a 9x13 glass baking dish along with a finely chopped bunch of scallions and then mixed in my veggies from the pan. Next, I folded in my soup mixture and 8 oz. of grated Extra Sharp Cheddar cheese. Before placing in the 350 degrees F. oven, I topped everything off with a generous layer of Italian style bread crumbs to form a nice and savory crust. Woooooo Buddy, I gotta say, this was Delicious with a capital "D." Served with a spicy coated chicken breast and boiled egg slices, this was a fantastic meal which earned me the prized golden Stamp of Approval (SOA) from Mi Gato Loco.
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I began by sauteing a medium red onion, Portobello mushrooms, and minced garlic in Extra...