The Healthy My Ass Cookbook

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Other Vegetable Recipes:

Au Gratin Potatoes

Candied Carrots

Caramelized Onions

Corn Pudding

Fresh Mushroom Sauté

Fried Cabbage

German Red Cabbage

Green Beans with Bacon

Hash Browns Au Gratin

Ida Ho Potatoes

Lyonnaise Potatoes

Sweet Potato Galette with Cranberries and Dates

Zucchini Gratin

Spinach Broccoli Rice Casserole

The only side dish you need with 4 vegetables and a starch.

Ingredients:

1&1/3 cup Cooked Rice
1/2 cup Chopped Onion
1/2 cup Chopped Celery
1/4 cup Butter
1 10-oz. can Cream Of Mushroom Soup
1 10-oz. can Cream Of Chicken Soup
1/2 cup Grated Cheddar Cheese
1 10-oz. pkg. Frozen Chopped Spinach
1 10-oz. pkg. Frozen Chopped Broccoli
1/4 cup Parmesan Cheese, more or less to taste
1/2 tsp. Paprika, more or less to garnish

Directions:

Grease a 2 quart or larger casserole baking dish.  If necessary, prepare the Cooked Rice.

In the meantime, prepare and measure the Chopped Onion and Chopped Celery.  Melt the Butter in a 3 quart sauce pan over medium heat, then sauté the onion and celery in it until soft, about 3 to 5 minutes.  Blend in the undiluted Cream of Mushroom Soup and Cream of Chicken Soup, along with the Grated Cheddar Cheese.  Fold in the rice.

Preheat an oven to 350°F.

Prepare the Frozen Chopped Spinach and Frozen Chopped Broccoli according to their package directions, drain and fold into the soup mixture.

Transfer the mixture to the greased baking dish. Sprinkle with Parmesan Cheese and Paprika.

Bake 10-15 minutes until hot and bubbly.

Notes:

Jill's recipe called for 1/4 cup Onion and 1/2 cup Celery. Her mother, Elaine's recipe in the family cookbook calls for 1/4 cup of each. Since Jill admits she doesn't really measure with recipes like this that are very forgiving, and since I like both, I used 1/2 cup of each.  I also used a generous dusting of grated Parmesan cheese followed by a light sprinkling of shredded Parmesan cheese before the paprika as seen in my picture.

You can prepare this ahead up to the point of adding the Parmesan cheese and paprika and either refrigerate for a day or two, or freeze and then thaw in the refrigerator for a day or two before cooking in the oven.  If you do not bring it to room temperature before baking, expect it to take 25 to 30 minutes before turning bubbly.  Don't forget to add the Parmesan cheese and paprika before baking.

While this doesn't need a thing, I might try some fresh cracked black pepper the next time I make this.

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Other Information:

Source: Jill Aul, my new found Saint Louis retired friend from my LGBT Center days.

Times:
Preparation: 0:40
Bake: 0:15
Total: 1:00

Yield: 12 1/2 cup
Servings: 12

Nutrition Facts per Serving:
126 Calories
8g Fat (53.5% calories from fat)
5g Protein
11g Carbohydrate
2g Dietary Fiber
18mg Cholesterol
323mg Sodium.

Exchanges per Serving:
1/2 Grain(Starch)
1/2 Lean Meat
1/2 Vegetable
1 1/2 Fat.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.