Broccoli, Rice, and Cheese Casserole

Name: Broccoli, Rice, and Cheese Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12-16 serving(s)
Ingredients: 3 tablespoons unsalted butter; 1 medium yellow onion, chopped; 1 (10 1/2 ounce) can cream of chicken soup; 1/2 cup milk; 3/4 lb processed cheese, such as Velveeta; 3 cups white rice, cooked; 2 (10 ounce) packages frozen chopped broccoli, thawed

(4)

Recipe by JanetSmith154

My mom used to make this for us when we were kids- I have even made it using browned chicken breasts for a full meal. This makes a ton and is great for a crowd. My mom always bought a 1 lb block of Velveeta and cubed 1/2 pound of it, and sliced up the other 1/4 pound, but if you can find the shredded velveeta - that's a great time saver! Prep time does not include rice cooking time.

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 50mins

SERVES: 12-16

UNITS: US

INGREDIENTS

Nutrition

3

tablespoons unsalted butter
1

medium yellow onion, chopped
1

(10 1/2 ounce) can cream of chicken soup
¹⁄₂

cup milk
³⁄₄

lb processed cheese, such as Velveeta
3

cups white rice, cooked
2

(10 ounce) packages frozen chopped broccoli, thawed

DIRECTIONS

Melt butter in a deep skillet, add onion and saute till soft.
To the onions add the cream of chicken soup, milk, and 1/2 pound of the velveeta (chunked).
Fold in 3 cups of cooked rice, and the broccoli.
Pour into a greased 9x13 casserole dish.
Slice remaining 1/4 pound velveeta and place over casserole.
Bake, uncovered at 350 F for 30 minutes or until cheese is melted and bubbly.

Submit a Recipe Correction