Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

rice and brocolli casserole

(2 ratings)
RUBYSCHEF avatar
Recipe by
Crystal Wilkinson
@RUBYSCHEF
Surprise, AZ

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!

►
(2 ratings)
yield 6 -8
prep time 30 Min
cook time 45 Min

Ingredients For rice and brocolli casserole

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

How To Make rice and brocolli casserole

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT