rice and brocolli casserole
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!
prep time
30 Min
cook time
45 Min
method
---
yield
6-8 serving(s)
Ingredients
- 2 packages 10 oz frozen chopped broccoli or fresh, you choose
- 3 cups 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 cups water
- 16 ounces velveeta
- 1 tablespoon 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
How To Make rice and brocolli casserole
-
Step 1Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F.
-
Step 2In 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.
-
Step 3Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
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Step 4Pour 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Rice Sides
Category:
Side Casseroles
Tag:
#Quick & Easy
Diet:
Vegetarian
Keyword:
#easy
Keyword:
#Casserole
Keyword:
#Yummy
Keyword:
#cheesy
Keyword:
#Brocolli
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