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Broccoli Rice Casserole Recipe

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This recipe for Broccoli Rice Casserole, by , is from MTS Safety Products Company Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Johnson
Added: Friday, January 11, 2008


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

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 cup of melted butter
Bake in the preheated oven for 30-45 minutes, until bubbly and lightly brown.




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