Broccoli Rice Casserole

Submitted by: Kathleen LeBreton Daigle

Ingredients

2 10-oz. packages frozen chopped broccoli
3 cups instant rice
1 10.75-oz. can condensed cream of mushroom soup
1 10.75-ounce can condensed cream of chicken soup
1 ¼ cups water
1 (16-oz.) package processed American cheese, cubed
1 Tbls. butter
1 bunch celery, chopped
1 large onion, chopped
Salt and pepper to taste

Method

Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 ¼ cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.

Melt butter in a large skillet over medium-high heat, and sauté celery and onion until soft.

In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9-inch x 13-inch baking dish.

Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

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