My Broccoli Rice Casserole
Well, I read a lot of recipes and none of them were exactly what I wanted. So I took what I liked from all of them and made this. It came out great!
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- salt & pepper to taste
- 1 cup milk
- 1 cup dry bread crumbs
- 2 cups minute rice (4 cups when cooked)
- 2 (10oz) packages frozen chopped broccoli thawed
- 16 oz velveeta cut into cubes
- 1 medium onion chopped
- 1/2 cup butter
- 1 (10.75 oz) can cream of mushroom soup
- 1 (10.75 oz) can cream of celery soup
- Carbohydrate 49.0098482406178 g
- Cholesterol 73.9496988407166 mg
- Fat 25.7203161411578 g
- Fiber 3.63139998429374 g
- Protein 18.3958050050513 g
- Saturated Fat 15.9259182673969 g
- Serving Size 1 1 Serving (204g)
- Sodium 462.00006168005 mg
- Sugar 45.378448256324 g
- Trans Fat 1.64837991479396 g
- Calories 500 calories
Preheat oven to 350(F). Cook the minute rice according to package directions. Meanwhile, in large sauce pan cook the onions in 3 tablespoons of the butter until tender. Add the soup, broccoli, cheese and enough milk to make it the desired consistency. I estimated I used about a cup, maybe a little more. Stir together carefully and let cook slightly at least until broccoli is nicely thawed and the cheese begins to melt. Stir in the cooked rice. Turn into a buttered 9x13 pan. Melt the rest of butter. Add enough bread crumbs to make a nice crumb topping; add about a quarter teaspoon of salt and a dash of pepper, to taste, to the crumb mixture. Bake the casserole for 30 mins, add the crumb topping, then bake another 15 minutes.
