i've been making broccoli rice casserole for awhile now, but this recipe had some variations in it that i thought sounded interesting. so glad i found this, because it replaces my old recipe!
first up, the ingredients:
3 cups instant rice
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 1/4 cups water
1 (16 ounce) package processed American cheese, cubed (i.e., velveeta)
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste
once prep work is finished, your celery, onion, and cheese will look like this:
1. preheat oven to 350 degrees.
2. cook broccoli and rice according to package directions. (i LOVE steam in bag veggies. i stock up on them whenever they are on sale. that's what i used here.)
6. melt butter in a large skillet over medium-high heat. saute celery and onion until soft.
9. bake in the pre-heated oven for 45 minutes, until bubbly and lightly brown.
i consider this a major upgrade from my old recipe. my old recipe was really inconsistent... mainly b/c i had it all in my head so it never wound up the same both times. (if you knew what the inside of my head was like, you would understand.) i will keep this one as a staple. it also makes GREAT leftovers and is great for taking along to work for lunch. all my co-workers were jealous. :)
it makes an entire pan, so this is also great for family get-togethers. i will eventually take this to a family reunion or thanksgiving or christmas and see how the family enjoys it. try it on yours and let me know how it turns out!