Cheesy Broccoli Rice Casserole

  

 

Ingredients 

3 cups cooked rice 

1/4 cup butter 

1/4 cup onion diced

1/4 cup celery diced 

16 ounces steamed fresh broccoli or frozen broccoli thawed

 

10 3/4 ounce condensed cream of mushroom soup, undiluted

 

10 3/4 ounce condensed cream of celery soup, undiluted

 

1/3 cup half and half

 

1 1/4 cup Velveeta cheese diced 

 

Instructions

Preheat oven to 350 deg F / 180 C

 

Cook the rice according to package directions. Set aside. Steam or thaw chopped broccoli and set aside.

 Melt the butter in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, for 5 minutes, or until the vegetables are just softened.Stir in the canned soups and half and half until combined. Add the processed cheese cubes and cook, stirring constantly, until melted. Stir in the steamed or thawed broccoli and rice until combined. Transfer the broccoli mixture to a 2-quart baking dish that has been sprayed with cooking spray. Bake the casserole for 60 minutes, until casserole is bubbly and beginning to brown on the top.  Cool for 10 minutes before serving.

 

 

 

 

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