VEGETABLE & RICE CASSEROLE

VEGETABLE & RICE CASSEROLE image

Provided by Rose Mary Mogan

Time 50m

Number Of Ingredients 15

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1 bag(s) frozen broccoli cuts (14 .4 oz)
2 can(s) cream of chicken soup
1 can(s) sliced mushrooms (optional)
4 c minute maid (cooked according to package)
6-8 clove garlic, rough chop
2 medium yellow onions, chopped
2 medium poblanos peppers, chopped or other variety
6 medium yellow mini peppers,chopped as desired
1 1/2 c shredded italian 4 cheese blend
1 c shredded cheddar cheese
3-4 medium carrots, peeled an sliced diagonally
11/2-2 c chicken broth
1/4-1/3 c chopped green onion tops, garnish
2-3 Tbsp olive oil, extra virgin or other oil of choice
2 tsp steak seasoning

Steps:

1. Prep and chop onions, garlic and peppers. Set aside till needed.
2. Peel & slice carrots thinly on the diagonal bias or as desired.
3. Add extra virgin olive oil to a large skillet. I used a16 inch skillet. Heat over medium high heat. Then add veggies & sauté until vegetables are crisp tender. About 8-10 minutes or as desired.
4. Cook minute Maid Rice as directed on package. When done, add to skillet of veggies & stir to blend together. Add in the mushrooms if desired undrained. I forgot to add them in.
5. Now add in the cream of chicken soup and the chicken Broth, and stir to blend continue to cook together. Add the steak seasoning and stir again. Allow to cook on medium low heat about 6-8 minutes, add in both cheeses, ad stir until cheese melts.
6. Prep a large casserole dish with cooking spray, and pour in rice mixture, Top with additional cheddar cheese, place in preheated 350 degree F. oven for about 15 minutes or until cheese melts, remove from oven, garnish top with chopped green onion tops, and serve while still piping hot.
7. Serve and enjoy with your favorite meats.