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Broccoli Rice Casserole Recipe

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This recipe for Broccoli Rice Casserole is from The Hixon Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups uncooked rice
1 cup celery, chopped
1 onion, chopped fine
1 bunch green onions, including green parts, chopped
1 pound mushrooms, sliced
¼ cup (1/2 stick) butter or margarine
3 (10-oz) packages frozen chopped broccoli
2 (10 ¾ -oz) cans cream of mushroom soup
2 (10 ¾ -oz) cans cream of chicken soup
1 pound Mexican Velveeta, cut in cubes
Directions:
Directions:

Cook rice according to package directions. Preheat oven to 350 F. Meanwhile, finely chop the vegetables and sauté in butter until soft. Add chopped broccoli and cream soups, and mix well.
When rice is done, add cheese cubes, and mix with rice until melted. Mix vegetable-soup mixture into rice-cheese mixture. Divide mixture between 2 (9x13-inch) casseroles. Bake for 1 hour.
Number Of Servings:
Number Of Servings:
12 to 18 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
mmmmmm

 

 

 

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