Ingredients:
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon white pepper
2 cups milk
1 cup Sargento. ChefStyle Cheddar Cheese, Shredded ( 4 oz.)
3 cups wild rice, cooked ( prepare in advance and refrigerate)
1 (16 ounce) packages frozen broccoli with red peppers, thawed
1/4 cup onions, chopped
1/4 cup dry breadcrumbs
1 tablespoon butter or 1 tablespoon margarine
Directions:
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.
Note: Wild rice can be cooked a day or more in advance and refrigerated.
Servings: 8
Time preparation: 0 min.
Time total: 0 min.