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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Broccoli Rice Casserole Recipe

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This recipe for Broccoli Rice Casserole is from My Koch Family 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:  
1/2 c. chopped onion
1/2 c. chopped celery
2 T. shortening or oil
1. c. uncooked rice
1 pkg. chopped broccoli
1 can cream of mushroom soup
1 can cream of chicken soup
1 - 2 c. shredded Velveeta or American cheese
Directions:
Directions:
Saute onion and celery until soft.

Cook rice and broccoli separately.

Mix all ingredients together in a 2-quart greased casserole or baking dish. Bake at 350º for 20 minutes before serving. May be prepared in advance and refrigerated before baking.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Mom's notes: I do not use celery, and also I use 2 cans of cream of chicken soup. Use as much cheese as you like. I have used fresh broccoli and just chopped it up after cooking.

 

 

 

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