BROCCOLI AND RICE CASSEROLE

Name: BROCCOLI AND RICE CASSEROLE
Cuisine: American
Ingredients: 2 c cooked broccoli; 2 c cooked rice; 1 c velvetta cheese, melted; 1 can(s) ( reg. size ) ro-tel tomatoes, no juices, make sure it is drained really well; 1 can(s) cream of mushroom soup; 1/2 c milk; 1/4 tsp garlic powder; 1/2 tsp salt; 1 c shredded cheddar cheese

By Rose Dailey
@daileysbaby

This is my version because I like spicy :-)

My online cookbook: tx-cherokee.tripod.com/index.html

Blue Ribbon Recipe

This dish is so YUMMY!! The melted cheese on top brings the whole recipe together and we all enjoyed it. In fact, once everyone got a taste of this no one cared about the other things I had prepared for the meal :-) The different textures were great!!! Spicy, fresh and satisfying.

TIP: Try it with diced chicken for a complete meal! The Test Kitchen

Rating:

★★★★★ 10 votes5

Comments:

32 Comments

Method:

Bake

Ingredients

2 c

cooked broccoli
2 c

cooked rice
1 c

velvetta cheese, melted
1 can(s)

( reg. size ) ro-tel tomatoes, no juices, make sure it is drained really well
1 can(s)

cream of mushroom soup
1/2 c

milk
1/4 tsp

garlic powder
1/2 tsp

salt
1 c

shredded cheddar cheese
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How to Make BROCCOLI AND RICE CASSEROLE

Step-by-Step

Mix all ingredients except the grated cheese and put into a casserole dish. Top with grated cheese and bake in at 350 degree, uncovered, for 45 to 50 minutes or until cheese is browned.

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