Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Wild Rice Cheddar Broccoli Bake


1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 tsp. Salt
1/4 tsp. white pepper 2 cups milk
1 cup (4 oz.) Sargento. Chef Style Shredded Cheddar Cheese
3 cups cooked wild rice (prepare in advance and refrigerate)
1 pkg. (16 oz.) frozen broccoli with red peppers, thawed
1/4 cup chopped onion
1/4 cup dry bread crumbs
1 tablespoon butter or margarine

In large saucepan, melt butter; add flour, salt and pepper. Cook, stirring until mixture bubbles. Add milk, stirring constantly, until mixture comes to a boil and thickens. Boil 1 to 2 minutes. Remove from heat. Stir in cheese until melted. Combine cooked wild rice, broccoli, onion and cheese sauce. Turn into lightly greased 2-qt. casserole. In small bowl, combine bread crumbs and butter; sprinkle over top. Bake at 3500F 30 to 35 minutes, or until hot and bubbly.

Makes 8 servings.

NOTE:
Wild rice can be cooked a day or more in advance and refrigerated.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.