This broccoli bake keeps really well in the fridge for 3 days, so it's great for making ahead, or for using up as leftovers. Hint: Cut the broccoli into smaller florets so that they cook evenly and quickly. Sprinkle the shredded cheese over the casserole and bake in the oven for about 15 minutes, until the cheese is melted and bubbling. The milk keeps everything creamy while it bakes. Bring the stock to a simmer, turn the heat down, and continue to cook with the lid on until the rice is cooked and the broccoli is tender about 20 minutes.
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