Broccoli Rice Casserole
NeedTaste |This is a standard at Christmastime. Everyone loves it.. This simple broccoli casserole is thick, creamy, cheesy and so good. Initially, we were a little concerned about the lack of seasoning, but the cheese and soup add tons of flavor. You can add a bit of salt and pepper when serving, but we thought it was yummy as is. We love the simplicity of this recipe. It's tasty and easy to make... a win, win. Plus, it doesn't make a huge dish which is great if you're not serving a crowd.
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INGREDIENTS :
2 tablespoon(s) bacon drippings
1/2 small onion
diced
1 - celery rib
diced
2 tablespoon(s) butter
1 can(s) cream of mushroom soup 10.5 oz.
1/2 cup(s) milk
24 ounce(s) frozen broccoli
thawed
8 ounce(s) Velveeta chopped fine
1 cup(s) rice (note measure 1 cup of uncooked rice and prepare per package directions)
1/2 small onion
diced
1 - celery rib
diced
2 tablespoon(s) butter
1 can(s) cream of mushroom soup 10.5 oz.
1/2 cup(s) milk
24 ounce(s) frozen broccoli
thawed
8 ounce(s) Velveeta chopped fine
1 cup(s) rice (note measure 1 cup of uncooked rice and prepare per package directions)
INSTRUCTIONS :
Saute onion and celery in bacon drippings about 5 minutes. dd butter soup and milk. tir in Velveeta and let melt. lace broccoli in a buttered 1 1/2 casserole dish. tir rice into cheese mixture. hen pour over the broccoli. Mix slightly. ake at 350 degrees for 30 minutes. r until broccoli is tender and lightly browned.