Broccoli Rice and Cheese Casserole Recipe

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This recipe for Broccoli Rice and Cheese Casserole is from ANGEL FOOD, 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: Side Dishes

Ingredients:	Ingredients: 1 small onion, chopped ½ cup chopped celery 3 cups frozen chopped broccoli, thawed 1 tablespoon butter 1 pound Velveeta, cubed 1 can cream of mushroom soup ½ can cream of celery soup 3 cups cooked rice (1½ cups rice cooked in 3 cups chicken broth) 1 cup shredded cheddar cheese

Directions:	Directions: Preheat oven to 325º 1. In a large skillet, saute the onion, celery and broccoli in butter for 3-5 minutes or until crisp-tender. 2. Pour hot vegetables into hot rice. 3. Add in the Velveeta and soup and stir until smooth and mostly melted. 4. Place rice in a greased 9 x 13 baking dish and top with shredded cheese. 5. Bake, uncovered, at 325° for 25-30 minutes or until bubbly.

Personal Notes:	Personal Notes: This casserole was a Thanksgiving staple. Loved the most by Sydney, she always wanted to make sure it was on the menu.

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Broccoli Rice and Cheese Casserole Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: