Broccoli Rice Casserole


Broccoli Rice Casserole:


2 (10-ounce) packages frozen broccoli

2 celery ribs, chopped

1 small onion, chopped

1 can condensed cream of chicken soup

1 can condensed cream of mushroom soup

2 1/2 cups Minute rice

1/2 tsp black pepper

1/4 tsp cayenne pepper

1 tsp seasoned salt

2 tbsp butter

1/2 cup shredded cheddar cheese

3/4 cup milk

1 (16-ounce) package processed American cheese, cubed

1/4 cup sour cream


Preheat the oven to 350°F (175°C).

Cook the broccoli according to package instructions, and drain well.

In a large bowl, combine the cooked broccoli, chopped celery, chopped onion, condensed cream of chicken soup, and condensed cream of mushroom soup.

Stir in the Minute rice, black pepper, cayenne pepper, and seasoned salt.

Melt the butter in a small saucepan over medium heat.

Add the shredded cheddar cheese, milk, cubed American cheese, and sour cream to the saucepan, and stir until the cheese is melted and the mixture is smooth.

Add the cheese mixture to the broccoli mixture, and stir until well combined.

Pour the mixture into a greased 9×13-inch baking dish.

Bake for 30-40 minutes, or until the top is golden brown and the casserole is heated through.

Let cool for a few minutes before serving. Enjoy!

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