Creamy Broccoli Prawn and Rice Casserole

Ingredients

• 1 cup long grain rice
• 2-3 cups frozen prawns, peeled, de-veined
• Saute mixture for prawns: 1 tbsp extra virgin olive oil, 1/2 tsp each salt and pepper, 1 clove minced garlic, juice of 1/2 a fresh lemon
• 2 cups broccoli florets
• 1/2 cup Chive and Onion cream cheese
• 1/2 cup cream of mushroom soup
• 1/2 cup hot milk
• 1 tbsp sherry
• 1/2 tsp each salt, pepper, thyme
• 1 cup old cheddar cheese

Directions

1. Cook the rice in 2 cups of water until fluffy
2. Par boil the broccoli just until tender
3. Saute the prawns in a non stick pan in extra virgin olive oil until the prawns are pink and cooked through, Season with salt, pepper, garlic, and fresh lemon
4. Mix the cream cheese, milk, sherry, and thyme, salt and pepper together in the hot milk and stir until smooth
5. Prepare a 9x13 casserole/sheet pan with cooking spray
6. Place the rice in the bottom, then the broccoli, half the cheddar cheese, the prawns, and pour the cream sauce over all.
7. Bake covered in a 350 oven for 20 minutes.
8. Remove cover and bake an additional 10 minutes until bubbly and golden
9. Let rest 10 minutes before slicing
10. Sprinkle the top with the remaining cheddar