Monday, November 28, 2011

Broccoli Rice Casserole

This is really good. It makes a full 9 x 13 pan, so it works great to take to a pot luck or if you are having several for dinner. We have had it for Thanksgiving the past few years and really enjoy it. It is easy to make and doesn't take long to assemble.

(((Sorry for the lack of picture, I forgot to take one. Imagine cheesy, rice with bits of broccoli.)))

Broccoli Rice Casserole
2 (10 oz.) packages frozen chopped broccoli
3 c. instant rice
3 c. chicken broth
1 can each cream of mushroom and cream of chicken soup
16 oz. Velveeta, chopped up
salt and pepper to taste
Spray a 9 x 13 pan with Pam. Cook the broccoli. Cook the instant rice using the broth instead of water. Mix the 2 soups with the cheese. Then add in the broccoli and the rice. Pour into the pan. Bake at 350 for 45 minutes or until slightly brown on top.

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