Recipes, Side Dishes

Broccoli Rice and Cheese Casserole


A family favorite around our table.
INGREDIENTS:
2 (10 ounce) packages frozen chopped
broccoli
3 cups instant rice
2 (10.75 ounce) can condensed cream of
mushroom soup
1 1/4 cups water
1 (16 ounce) package Velveeta cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste
DIRECTIONS:
  • Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn’t burn.
  • Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
  • In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9×13 inch baking dish.
  • Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

 

1 thought on “Broccoli Rice and Cheese Casserole”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s