Broccoli, Rice, and Cheese Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
|
My mom used to make this for us when we were kids- I have even made it using browned chicken breasts for a full meal. This makes a ton and is great for a crowd. My mom always bought a 1 lb block of Velveeta and cubed 1/2 pound of it, and sliced up the other 1/4 pound, but if you can find the shredded velveeta - that's a great time saver! Prep time does not include rice cooking time. Ingredients:
3 tablespoons unsalted butter |
1 medium yellow onion, chopped |
1 (10 1/2 ounce) can cream of chicken soup |
1/2 cup milk |
3/4 lb processed cheese, such as velveeta |
3 cups white rice, cooked |
2 (10 ounce) packages frozen chopped broccoli, thawed |
Directions:
1. Melt butter in a deep skillet, add onion and saute till soft.
2. To the onions add the cream of chicken soup, milk, and 1/2 pound of the velveeta (chunked).
3. Fold in 3 cups of cooked rice, and the broccoli.
4. Pour into a greased 9x13 casserole dish.
5. Slice remaining 1/4 pound velveeta and place over casserole.
6. Bake, uncovered at 350 F for 30 minutes or until cheese is melted and bubbly.
|
|