What a yummy side dish this recipe is!
It's easy to put together and goes quickly.
A family favorite...one weekend when my brother and family were visiting from out of town, I made this dish 3 times so my niece could enjoy it...again and again.
She couldn't get enough! And she was a teenager!!!
Actually, I made it on top of the stove the 3rd time, so we didn't have to wait for it to bake. *-*
BROCCOLI RICE CASSEROLE
1 small onion, chopped
1/2 c. chopped celery
1 (10 ozs) pkg. frozen chopped broccoli, thawed
1 Tb. butter or margarine
1 (10-3/4 ozs) can condensed cream of mushroom (or chicken) soup, undiluted
6 ozs. Velveeta, diced
1 (5 ozs) can evaporated milk
3 c. cooked rice
Preheat oven to 325. Grease an 8-inch square baking dish. In large skillet over medium heat, saute onion, celery and broccoli in butter for 3 - 5 minutes. Stir in soup, cheese, and milk; heat until smooth. Add rice; stir until blended. Pour into prepared pan. Bake uncovered for 25 - 30 minutes or until hot and bubbly.
Yield: 6 - 8 servings