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
Check out this recipe from Blessed with Grace for a Broccoli Rice casserole - she uses no soup, and adds cream cheese. I'm going to try that version very soon myself!
Linked to Foodie Friday
Mix it up Monday
Weekend Potluck
Linked to Foodie Friday
Mix it up Monday
Weekend Potluck
I can see why she liked it....looks so creamy and delicious.
ReplyDeleteSounds like a winner! Thanks for posting! :)
ReplyDeleteSounds great! Will be making this soon!
ReplyDeleteI have been looking for a recipe to make a broccoli cheese casserole like Piccadilly makes and I think this might just do it! I willl be trying it soon. Thanks for linking up with Foodie Friday. I am pinning this on Pinterest. :)
ReplyDelete