Rice and Brocolli Casserole

Crystal Wilkinson

By
@RUBYSCHEF

I thought this looked really good, found it on my FB feed and after a few tweaks (it called for slice processed American cheese, yuck) it's acceptable lol!


Featured Pinch Tips Video

Comments:

Serves:

6-8

Prep:

30 Min

Cook:

45 Min

Ingredients

2 pkg
10 oz frozen chopped broccoli or fresh, you choose
3 c
instant rice
1 can(s)
(10.75 ounce) condensed cream of mushroom soup
1 can(s)
(10.75 ounce) condensed cream of chicken soup
1 1/4 c
water
16 oz
velveeta
1 Tbsp
butter
1 bunch
celery chopped
1 large
onion minced
salt and pepper to taste
1
1 sleeve buttery crackers crushed mixed with 1 tbsp butter

Directions Step-By-Step

1
Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F.
2
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.
3
Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
4
Pour mixture into a 9x13 inch baking dish.
Bake in the preheated oven for 30 minutes, then take out, sprinkle buttery crumbs over top and return to oven for 15 - 20 more minutes until bubbly and lightly brown.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Quick & Easy