Fall is on the way! Our soups are perfect for the season.

Green Chile Broccoli & Rice Casserole

Perfect side dish to pair with grilled or roasted meats.

Serves 4-6 / Prep Time: 10 mins / Cook Time: 40 mins

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 3/4 cup sour cream
  • 1 cup chicken broth
  • 1 jar Cookwell & Co. Queso con Chile Verde
  • 2 cups Cookwell & Co. Two-Step Green Chile Stew Mix
  • 1 10-ounce package frozen chopped broccoli, thawed
  • 1 cup (4 ounces) shredded Colby-Jack cheese
  • 2 cups cooked white rice
  • 1 can French-fried onions

 

Directions

Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non-stick spray; set aside.

 

Heat the olive oil in a 12-inch skillet over medium-high heat. When oil is hot, add the mushrooms and sauté for about 8 minutes, or until mushroom liquid has evaporated and they are slightly browned. Add the sour cream and chicken broth, blending well. Cook just to heat through’ remove from heat and set aside.

In a separate bowl, combine the Queso con Chile Verde, Texas Two-Step Green Chile Stew Mix, broccoli, cheese, and cooked rice; stir to blend well. Add the mushroom mixture and turn out into prepared baking dish. Cover tightly with foil and bake in preheated oven for 30 minutes. Remove foil and scatter the fried onions over the top. Bake an additional 5 to 10 minutes, uncovered, or until browned and bubbly. Serve hot.


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