This Week's Meals (3/3): Luby's Brocolli Casserole

Of course, when I went shopping for ingredients, I completely forgot a small part of the casserole: Brocolli.

And I'm DONE with cooking this week. ::enjoys the last hour and a half of my four day weekend::

# Broccoli Casserole

Luby's Recipes & Memories
7.0 servings

0.5 cup butter
0.5 cup yellow onions (diced)
1.0 pound broccoli florets (frozen)
10.75 ounces cream of mushroom soup
1.0 cup white rice
1.0 cup water
1.0 teaspoon granulated garlic
1.0 teaspoon kosher salt
1.0 teaspoon freshly ground black pepper
8.0 ounces Cheddar cheese (shredded)
4.0 broccoli florets (blanched)

1 - Boil rice and water in a closed pot on high heat.
2 - Once boiling, set heat to medium. Wait five minutes.
3 - Set heat to medium. Wait five minutes.
4 - Set heat to low. Wait five minutes.
5 - Take pot off heat. Wait at least five minutes.
6 - Preheat oven to 350°F.
7 - Melt butter in a large skillet over medium high heat.
8 - Add diced onions and cook about 3 minutes.
9 - Stir in frozen broccoli and cook until almost thawed.
10 - Add cream of mushroom soup, white rice, garlic, salt and black pepper, and bring to a simmer, stirring often.
11 - Remove from heat and add half of cheese. Fold together.
12 - Place mixture into a casserole dish, top with remaining cheese and bake in oven about 20 minutes or until cheese is browned and casserole is hot.
13 - Remove and let rest about 20 minutes before serving.
14 - Garnish with fresh blanched broccoli florets.