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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Broccoli Rice Cheese Casserole Recipe

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This recipe for Broccoli Rice Cheese Casserole is from Patsy's Kitchen, 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 stick butter
1/2 onion, chopped (about 1/2 cup)
1 cup chopped broccoli
1/3 cup milk
1 can Cream of Mushroom soup
1/2 block (8 oz) of Velveeta cheese (cubed)
2 cups cooked white rice
Directions:
Directions:
Preheat oven to 350º. In a large pot, melt butter & saute the onions until just translucent. Add the broccoli, milk, soup, and cheese. Continue to cook over low heat until the cheese is melted. Stir occasionally to keep cheese from burning. Remove from heat and mix rice into sauce. Pour into a greased 9 X 9 casserole. Bake for 30 - 40 minutes. Top will be lightly browned.

You can make the rice for this ahead of time. If you use frozen broccoli, let it thaw & squeeze out some of the excess water.
Number Of Servings:
Number Of Servings:
Serves: 6 - 8
Preparation Time:
Preparation Time:
Prep time: About 1 hour
Personal Notes:
Personal Notes:
Another of Jon's favorite!

 

 

 

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