Prep 20 mins
Cook 45 mins
This creamy casserole persuaded me to start eating my vegetables. It uses items you might already have stocked in the kitchen. Thanks, mom.
- 1 cup rice, cooked
- 1 cup milk
- 10 ounces frozen broccoli, cooked
- 1⁄2 lb Velveeta cheese, cubed
- 1 small onion, diced
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (4 ounce) can mushrooms
- Mix everything in a big casserole dish.
- Bake at 375°F, for 45 minutes.
misfit, I enjoyed this casserole, although I used just a little bit more rice. Thanks!
This was really good. I took hints from some of the other reviews, I boosted the rice to two cups, I sautee'd the onion with a quarter cup chopped red pepper before I added it to the mix, and I undercooked my rice just a smidge. I used a med. head of fresh broccoli, blanched it for three minutes then sent it into ice water to keep the color. I didn't measure the cheese, just added three thick slices of velveeta off the block. I used one soup can full of skim milk,stirred all the sauce ingredients together over low heat until creamy, then added the rest of the ingedients, also as some others suggested I added a little more then a cup of some leftover smoked turkey breast. Turned it all into the baking dish and it came out simply lovely! Cheesy and rich. I'll add this one to the rotation, thanks!!
This is almost exactly like my moms recipe. I use 1 C extra rice as well. I also warm the soup, milk, and velvetta on the stove so its nice and melted and blended before putting it in the casserole. I precook the broccoli in the microwave and then chopp it up finner (personal preferance). Then I also like to add cooked cubed chicken breast to make it a main dish. One of my favorite meals!