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

Cheesy Broccoli Rice Casserole Recipe

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This recipe for Cheesy Broccoli Rice Casserole is from The White 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 C uncooked Rice
1 Stick Butter (½ C)
1 Medium Sweet Onion, Vidalia, finely chopped
3 Cloves Garlic, Minced
4 C fresh broccoli florets ( I save the Stems from making Broccli Salad. Peel, diced, freeze.)
1 10.5 oz Can cream of chicken soup
8 oz shredded Cheese, Velveeta, ( I use Mexican 4 Cheese Blend)
½ C Milk
⅓ C Crushed Potato Chips
Directions:
Directions:
1. Preheat Oven to 350º F.

2. Cook rice per directions. Bring 2 Cups Water to Boil. Add Rice. Salt to taste. Return to Boil after stirring. Turn to low, let cook 20 minutes. Let Sit 2 minutes. Stir to fluff.

3. Large open skillet, add butter, medium heat, add onion. Cook 5-6 minutes until translucent. Add garlic , cook another 2 minutes.

4. Add broccoli pieces. Cook 5- 7 minutes, fork tender.

5. Add soup, Milk, and ½ (4 oz) Cheese. Cook until cheese melted.

6. Add cooked rice. Mix throughly, pour into greased 6 x 9 baking dish. Salt and Pepper to taste.

7. Top mixture with remainder of cheese and crushed potato chips.

8. Bake 30 minutes or until cheese on top is melted and chips begin to brown.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 prep, 30 minutes cooking.
Personal Notes:
Personal Notes:
Adapted from Baker Mama. Additions and substitutions made.

 

 

 

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