Broccoli, Rice and Cheese Casserole
This is so great, I could eat it by itself as a meal."I made this with our Thanksgiving dinner and everyone loved it. I wasn't too keen on the Velveeta Cheese but that's just a taste preference. I will use less next time I make it. I'm also going to try making it with uncooked rice next time. I'll just add water and milk to allow the soup flavor to soak into the rice. I believe that will add a lot of flavor to the rice. I'm giving it 5 stars because of the raves I got from friends and family. I believe one has to like Velveeta cheese to love this recipe though." - 2skittles4u
Yield: 12 Ready in 1 hours
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Broccoli, Rice and Cheese Casserole Preparation
In a large pot bring water to a boil and add head of broccoli (enough water to cover), boil till very tender, then drain. In a different pan, sauté onions in butter until soft. Combine broccoli, rice, sautéed onions, cream of celery, cream of mushroom, Velveeta, salt, pepper, and garlic salt to taste. Mix until everything is combined and melted- you can add a little chicken broth or milk if mixture is too thick (baking can dry it out). Put broccoli, rice and cheese mixture into 9x13 baking dish and top with shredded cheddar cheese. Bake at 350° until cheese is melted and slightly browned (about 30 min.)
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