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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Broccoli Rice Casserole Recipe

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This recipe for Broccoli Rice Casserole is from MTS Safety Products Company Cookbook, 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- (10-12 oz) packages frozen chopped broccoli
3 cups Instant Rice
1 can of condensed Cream of Mushroom
1 can of condensed Cream of Chicken
1- 16 oz. Velveeta Cheese
(Mexican Velveeta if you like it Spicy or 1 can of Rotel)
1- lg Onion chopped
1 package of Town House Crackers
1- stick of butter
Salt & Pepper to taste
Directions:
Directions:
Cook Rice according to package directions.
Preheat oven to 350 degrees F (175 degrees C).
Cook Onion & Broccoli in a large skillet over medium-high heat, until soft
In a large 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.
In a large mixing bowl, combine broccoli, onion, rice, soup and cheese mixture. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
Cover casserole with a package of crumbled crackers and top with a ½ cup of melted butter
Bake in the preheated oven for 30-45 minutes, until bubbly and lightly brown.

 

 

 

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