"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Broccoli Rice Casserole Recipe

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This recipe for Broccoli Rice Casserole, by , is from Bentley Family 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:  

Category:
Category:

Ingredients:  
Ingredients:  
10 servings
5 c cooked rice
(10 servings -2 c rice/2 c water)
2 cans cream of mushroom soup
1 lb Velvetta
1 – 16oz pkg frozen broccoli florets, cooked
(I don’t use all 16 oz)


15 servings
7 1/2 c cooked rice
(15 servings-3 c rice/3 c water)
3 cans cream of mushroom soup
1 1/2 lb Velvetta
1 – 16 oz pkg frozen broccoli florets, cooked


20 servings
10 c cooked rice
(20 servings-4 c rice/4 c water)
4 cans cream of mushroom soup
2 lb Velvetta
2 -16 oz pkg frozen broccoli florets, cooked

Directions:
Directions:
Spray pan. Cube Velvetta and microwave until it starts to melt (will make it easier to mix in with other ingredients). Mix all ingredients together and bake at 350 degrees for about 20-30+ minutes or lightly brown around edges.

Number Of Servings:
Number Of Servings:
10

 

 

 

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