"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli Cheese Rice Casserole Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Broccoli Cheese Rice Casserole, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Elder
Added: Sunday, January 30, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 C. cooked white rice
1 10 oz. package of frozen chopped broccoli (or fresh)
Handful of onion flakes
Salt and pepper to taste
1 can Cream of Chicken soup
1 (8 oz) pkg. Velveeta Cheese, melted

Directions:
Directions:
Mix all the ingredients together and put into a casserole dish. Bake at 350 for 40-50 minutes.

Personal Notes:
Personal Notes:
I typically buy a large Velveeta loaf so I can make two of these casserole dishes and my Cheesy, Broccoli, Potato soup. You can freeze the second casserole for another day.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

112W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!