"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Broccoli Casserole Recipe

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This recipe for Broccoli Casserole, by , is from The 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!

Contributor:  
Contributor:  
Penny Shurte

Category:
Category:

Ingredients:  
Ingredients:  
1 Stick Butter
1 Medium Onion -- Chopped fine
4 C Chopped Broccoli
2 C Cooked Rice
1/3 C Evaporated Milk
1 Can Cream of Chicken Soup (I use vegetarian cream of celery soup when I make this for Lori.)
1/2 of a big block of Velveeta cut up in chunks (This amount varies on how much I think it needs. Sometimes I use more.)
Little bit of salt and pepper
Love

Directions:
Directions:
Cook rice according to directions and sit aside. (You can use minute rice, but I prefer regular rice. If you use minute rice do not cook it first just add it in with the mixture just before you add the velveeta, see directions below.)

Use a large sauce pan and saute onions in butter until translucent. Add a touch of salt and pepper. Then add in the broccoli, evaporated milk, cream of chicken or celery soup, and Velveeta. Stir over medium heat until Velveeta is melted. Remove from heat and add the rice and stir. Add some love. Pour into a casserole dish that has been sprayed with Pam and cook in the pre-heated oven for 30 - 45 minutes at 375. The casserole is done with the top is just slightly browned. (I play around with the recipe -- sometimes I add more broccoli or cheese and that may increase the cooking time. I just watch it.)

Personal Notes:
Personal Notes:
Carol Madewell made this for one of our potlucks and it is one of my favorite broccoli dishes. Tastes even better the second day!

 

 

 

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