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concho county casserole

kyrel avatar
Recipe by
cyndy ladas
@kyrel
Plano, TX

This is a recipe from my Dad, who got it from a friend from Concho County Texas, and has been in the family for over 45 years. It is great and goes well the BBQ, Roast, Chicken, Pork Chops and even Fish. Also good at potlucks. Enjoy and let me know what you think

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yield 10 -12
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For concho county casserole

  • 1
    small onion chopperd
  • 1/2 c
    chopped celery
  • 2
    jalapenos seeded and chopped (save the seeds if you like more heat in your dish
  • 2
    10 oz packages of chopped broccoli well drained
  • 1 can
    cream of mushroom soup with roasted garlic
  • 1
    5 oz can evaporated milk
  • 3 c
    cooked rice
  • 1
    16 oz block of velveta
  • 1 c
    panko bread crumbs divided
  • 1 1/2 Tbsp
    butter or olive oil

How To Make concho county casserole

  • 1
    In a large skillet, saute the veggies in the butter until tender crisp.
  • 2
    In a bowl combine the milk and soup until smooth.
  • 3
    Stir the veggies into the soup mixture. Stir in the broccoli and rice. Mix well. Slice the Velveta and put it in with the broccoli and rice
  • 4
    Place it in a 13x9 casserole dish and bake at 325 for 10 minutes. Take out and stir, sprinkle with Panko and bake for 15-20 minutes until browned.
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