Recipe: Broccoli and Rice Casserole (using onions and mushrooms)

BROCCOLI AND RICE CASSEROLE

1 1/4 cups long grain rice, uncooked
6 cups chicken broth, divided use
2 pkg. (10 oz. each) frozen chopped broccoli
1/2 cup butter
3/4 cup chopped onion
1/2 cup flour
1 cup evaporated milk
2 tsp. garlic powder
1 Tbsp. parsley
Salt and pepper to taste
1 (10 oz.) can sliced mushrooms, drained
FOR THE BUTTERED BREAD CRUMBS:
4 tbsp. melted butter
1 cup seasoned bread crumbs

Preheat oven to 350 degrees F.

Cook rice according to package directions, substituting 3 cups chicken broth for water.

Steam or boil broccoli until tender crisp. Do not overcook or the casserole will be mushy. Set broccoli aside.

In a frying pan, melt 1/2 cup butter and saute onions until just translucent. Sprinkle in flour and whisk or stir for 2 minutes over low heat. Stir in remaining 3 cups chicken broth and evaporated milk. Add seasonings and continue stirring until mixture is smooth and thickened.

Place rice mixture in a greased casserole dish. Cover with broccoli and mushrooms and pour sauce over top.

Quickly brown bread crumbs and 4 tablespoons melted butter, sprinkle over top of casserole.

Bake for 30 minutes or until heated through.

VARIATIONS:
You can sprinkle this with Parmesan cheese for a bit of added flavor or you can add 1/2 cup freshly grated Parmesan to the sauce for a cheesy version.

From: linda/tennessee