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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Broccoli Rice Casserole Recipe

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This recipe for Broccoli Rice Casserole is from SOAR 2016-2017, 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:  
2 (10 ounce) packages frozen chopped broccoli
3 cups instant rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1¼ cups of water
1 (16 ounce) package processed American cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste
Directions:
Directions:
1. Cook broccoli and rice according to package directions. Preheat oven to 350ºF (175ºC).
2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1¼ cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
3. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
Preparation Time:
Preparation Time:
30 min

 

 

 

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