Broccoli Rice Casserole recipe
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Ingredients
- 2 (10 ounce) packages frozen chopped broccoli 3 cups instant rice 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1 ¼ cups water 1 (16 ounce) package processed American cheese, cubed 1 tablespoon butter 1 bunch celery, chopped 1 large onion, chopped salt and pepper to taste
Nutrition Info
- 612.4 caloriescarbohydrate: 92.1 gcholesterol: 47.3 mgfat: 17.9 gfiber: 4.3 gprotein: 20.7 gsaturatedFat: 10.2 gservingSize: -sodium: 1165.9 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Broccoli Rice Casserole
Directions
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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 1/4 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 cook and stir 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 9x13 inch baking dish.
Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.