Broccoli, Rice and Cheese Casserole

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12 Servings
Rice American
Cheese Broccoli Rice Comfort Food Side Dish Casserole American

1 head of ccoli cut off stems
1 can of cream of ery soup
1 can of am of mushroom soup
1/2 cup of diced on
2 tablespoon of ter
1 veeta; little more than 1 block
6 cups cooked white e
1 shredded ddar cheese
1 salt per, garlic salt to taste

In a large pot bring water to a boil and add head of broccoli (enough water to cover), boil till very tender, then drain. In a different pan, sauté onions in butter until soft. Combine broccoli, rice, sautéed onions, cream of celery, cream of mushroom, Velveeta, salt, pepper, and garlic salt to taste. Mix until everything is combined and melted- you can add a little chicken broth or milk if mixture is too thick (baking can dry it out). Put broccoli, rice and cheese mixture into 9x13 baking dish and top with shredded cheddar cheese. Bake at 350° until cheese is melted and slightly browned (about 30 min.)


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