broccoli cheese and rice casserole

Name: Broccoli cheese and rice casserole
Prep time: 1 h
Cook time: 1 h
Yield: 10
Ingredients: 5 stick(s) of celery; 1/2 - onion; 2 tablespoon(s) butter; 1 can(s) cream of celery; 1 can(s) cream of mushroom; 1 1/2 cup(s) white rice; 1/2 package(s) of velveeta cheese; 1 package(s) of frozen boccoli

(2 RATINGS)

60 Pinches

Heather Azbell

norman, OK

Updated on Aug 11, 2011

Every time I make this, everyone asks me for the recipe. It goes very quickly at Thanksgiving.

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prep time 1 Hr

cook time 1 Hr

method ---

yield 10 serving(s)

Ingredients

5 sticks of celery
1/2 - onion
2 tablespoons butter
1 can cream of celery
1 can cream of mushroom
1 1/2 cups white rice
1/2 package of velveeta cheese
1 package of frozen boccoli

How To Make broccoli cheese and rice casserole

Step 1

Chop the onion and celery, Sautee onion and celery in butter for about 15 minutes until tender. Cook rice, I use minute rice. Cook the broccoli according to the package, drain the water and cut into bite size pieces. Put the boccoli into the casserole dish. Pour rice into a casserole dish and use both of the cans of soup and pour the celery and onion, miox well. Add the velveeta cheese on top. I cut it and tear it until covered. Place in the oven for about 25 minutes and take it out and mix it all together. Serve while hot! Enjoy!
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