Rice and Brocolli Casserole

1
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!

Rating:

★★★★★ 2 votes

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

How to Make Rice and Brocolli Casserole

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.

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About Rice and Brocolli Casserole




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