Recipe by Progresso™ Recipe Starters™
"This baked broccoli and rice dish includes a rich and creamy cheese sauce that is certain to be a crowd-pleaser!"
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1 (18 ounce) can
Progresso™ Recipe Starters™ creamy three cheese cooking sauce
cooked white or brown rice*
1 (12 ounce) package
Green Giant® Valley Fresh Steamers® frozen broccoli cuts
Garnishes, If Desired:
Coarsely crushed cheese-flavored snack crackers
I used spinach instead of broccoli and added orange & yellow bell peppers to the onions. I also added salt, pepper and a dash of garlic powder. It was very good-I can picture adding cooked chicken to it for an entree.
Giving the recipe as it stands 2 stars - Giving what I did with the leftovers 4 stars. Made this recipe 3 nights ago and my husband and I thought it was rather bland. my family ate maybe a 1/3 of it and I wanted to use up what was still left. Last night i added in 1 cup sharp cheddar, salt & pepper, 1 cup cooked chicken and a 1/2 a can french fried onions. It came out great. I will make it again with the additions I made.
Recipe was rather easy to make, however even though everyone said it was good, it was rather bland. I saw salt and pepper being passed around the table by every person. I'd make again but add something for a kick, cayenne pepper or chili powder. As is...was okay.
I liked this recipe. It works if you want a meatless meal (or even as a side dish to a meat-based meal). I used crushed plain rice crackers (instead of cheese-flavored snack crackers), but I could have left them out completely.
This was pretty bland to me, unfortunately. I only made a couple of changes - I used fresh broccoli since mine was about to go bad and I needed to use it. I just sauteed it (in olive oil, not butter) with the onions to get it nice and bright green before I tossed it in the casserole. I used brown rice and soy milk, also (although the Progresso can states that the product contains dairy.) Anyway, I sprinkled it with paprika for some color, but I just wound up picking out the broccoli, eating it, and leaving the rest. It definitely needs something to punch up the flavor.
I doubt I'll be making this again, although it did come together fairly quickly which is a plus.
We all really enjoyed this. Yes, it needed a bit of salt but otherwise tasty. Next time I think I will put bullion in the water when I cook the rice to give it some flavor. I did put a sprinkle of cheese on the top.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Cheese-Broccoli Rice Bake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 32
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