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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat! Ingredients:
2 (10 ounce) packages frozen chopped broccoli |
3 cups instant rice |
1 (10.75 ounce) can condensed cream of mushroom soup |
1 (10.75 ounce) can condensed cream of chicken soup |
1 1/4 cups water |
1 (16 ounce) package processed american cheese, cubed |
1 tablespoon butter |
1 bunch celery, chopped |
1 large onion, chopped |
salt and pepper to taste |
Directions:
1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
3. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
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