Another “assemble it then leave it” gem that puts food on the table quickly and easily. The kids like it too. I found this one years ago in the Kraft magazine. Enjoy.
Ingredients:
1 1/2 c. minute rice, uncooked
1 1/2 c. boiling water
3 c. broccoli florets (the recipe calls for frozen, but I use fresh)
1 can cream of mushroom soup
1/2 c. water
1 c. cheddar cheese, shredded
4-6 frozen breaded fish fillets
Heat oven to 400F. Then spread rice in the bottom of a square or smallish rectangular baking dish. Pour boiling water over top and cover with plastic wrap. Let stand for 5 minutes, then uncover.
Arrange broccoli florets over rice. Mix soup with 1/2 c. water and pour over top of broccoli. Sprinkle with 1/2 cup of cheese, top with fish fillets and sprinkle with remaining cheese.
Bake for 30-40 minutes – until fish flakes easily. (You may need to increase the cooking time, if you assemble this one ahead of time and are cooking it from the fridge).