Rice and Brocolli Casserole
2 pkg10 oz frozen chopped broccoli or fresh, you choose
3 cinstant 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 cwater
1 bunchcelery chopped
1 largeonion minced
·salt and pepper to taste
11 sleeve buttery crackers crushed mixed with 1 tbsp butter
How to Make Rice and Brocolli Casserole
- Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F.
- 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.
- Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
- 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.