Ingredients
2 bunches broccoli, cut into florettes, stems sliced
1 onion, chopped
1 T butter
1 T olive oil
2 12 oz containers condensed cream of mushroom soup
3/4 c sour cream
2-3 T paprika
1/4 c mayonnaise
8 oz grated cheddar or jack cheese
Fresh Parmesan
2 c cooked wild rice
Preparation
Blanch broccoli for 2 minutes in boiling water. Drain. In large casserole dish sauté onions in butter and oil. Add soup, sour cream and mayonnaise and stir. Add rice, paprika, broccoli and grated cheese and stir. Grate some Parmesan over top and bake at 375 for 1 hour.
