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BROCCOLI RICE CASSEROLE Recipe

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This recipe for BROCCOLI RICE CASSEROLE, by , is from becky's Cookbook, 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!

Contributor:  
Contributor:  
becky wooldridge

Category:
Category:

Ingredients:  
Ingredients:  
(2) 10 OZ PKG FROZEN CHOPPED BROCCOLI
3 C INSTANT RICE
(1) 10.75 OZ CAN CONDENSED CREAM OF MUSHROOM SOUP
(1) 10.75 OZ CAN CONDENSED CREAM OF CHICKEN SOUP
1/14 C WATER
(1) 16 OZ PKG PROCESSED AMERICAN CHEESE CUBED
1 TLBS BUTTER
1 BUNCH CELERY, CHOPPED
1 LARGE ONION CHOPPED
SALT & PEPPER TO TASTE

Directions:
Directions:
COOK BROCCOLI AND RICE ACCORDING TO PKG DIRECTIONS.
PREHEAT OVIN 350 DEGREES
IN MEDIUM 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 CHEESE DOESNT BURN. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HIGH HEAT, AND COOD AND STIR CELEY AND ONION UNTIL SOFT. IN A LARGE MIXING BOWL, COMBINE BROCCOLI, RICE, SOUP AND CHEESE MIXTURE, CELERY AND ONION. SEASON WITH SALT AND PEPPER. POUR MIXTURE INTO 9 X 13 IN ABAKING DISH
BAKE IN PREHEATED OVEN FOR 45 MIN UNTIL BUBBLY AND LIGHTLY BROWN

 

 

 

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