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Broccoli, Cheese, & Rice Casserole Recipe

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This recipe for Broccoli, Cheese, & Rice Casserole is from Our Family Recipes, 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:  
4 cups fresh broccoli florets (or 2 boxes frozen)
1 1/2 cups instant rice
1 can cream of mushroom soup
1 lb velveeta cheese
1 cup milk
1 can sliced mushrooms
1/2 cup chopped onion
1 tsp Lawry's seasoned salt
1/4 tsp pepper
crushed french fried onion rings, croutons, or dry bread crumbs for crispy topping if desired
Directions:
Directions:
Cook broccoli in boiling salted water until al dente, about 4-5 minutes. Remove broccoli from water and set aside. Pour 1 1/2 cups of the boiling water from cooking the broccoli over 1 1/2 cups of instant rice, cover and set aside. Heat soup, cheese, and milk over low heat until smooth. Combine with broccoli, rice, mushrooms, and onions. Season with salt and pepper. Place in buttered 13x9 baking dish. Bake at 350º for 45 minutes. Remove from oven after 30 minutes if adding crispy topping. Sprinkle topping over casserole and return to oven for 15 minutes.

 

 

 

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