assignmentPREPARATION
See "Dadgum That's Good" cookbook by John McLemore.
Once the broth and butter have come to a rolling boil, remove the lid and stir in the noodles and parsley flakes. Reduce heat to medium high heat and continue cooking uncovered for 7-9 minutes, stirring occasionally until reaching desired consistency.
In medium saucepan over medium heat, melt together olive oil and butter. Add rice and stir to
coat with oil/butter.
Cook and stir frequently 2-3 minutes until rice is toasted.
Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano and diced tomatoes.
Increase heat to high and bring to a boil, stirring occasionally.
Stir well, reduce heat to low, place lid on pot and cook on gentle simmer for 20 minutes or recommended time on package.
Remove from heat and leave covered; allow to rest for a few minutes.
Fluff rice with a fork.
Preheat oven to 350°. Spray a 9X13" baking pan with non-stick cooking spray.
Fill a large pot with water and bring it to a boil. Put the broccoli in the boiling water and cook it for 2 minutes. Then immediately place the broccoli in a bowl with ice cold water to keep the broccoli from over cooking. Then set the broccoli aside.
Melt the butter in a skillet over medium heat. Add the diced onions and sauté the onions until they are translucent. Then whisk in the flour, garlic powder, salt and pepper, salt and pepper. Whisk and cook for an additional 2 minutes.
Slowly whisk in the milk until all the milk is combined. Continue whisking over medium heat until the mixture is thick and bubbly. Remove the mixture from the heat. Then stir in the dry mustard powder, paprika, cream cheese and 1½ C of the cheddar cheese. Continue to stir (not on heat) until the mixture is combined and the cheese is fully melted.
Stir the rice and broccoli into the cheese sauce in the skillet.
Spread this mixture into the 9X13" baking pan. Top the mixture with the remaining shredded cheese and bake for 30-35 minutes or until the casserole is bubbly and the top of the casserole is slightly browned.
Combine all ingredients together in a small bowl.
Serve with bread or over hot vegetables
Combine all and place into a glass jar. Consume in 3 days. Best if fresh.