Joyce's Brocolli Casserole
My Aunt Joyce gave me this recipe many years ago. It is always on our holiday table. It is similiar to other brocolli casserole recipe's, yet different in the fact that the rice is separate from the cheese. DH teases me because I don't like my food all "mooshed" together. I think the flavors are enhanced when separate. Also, I am giving the amount of butter as I was originally told, it is a shocking amount, feel free to use much less, it will still be great.
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READY IN: 45mins
SERVES: 6-8
YIELD: 1 casserole
UNITS: US
INGREDIENTS
Nutrition- 1(10 ounce) box frozen broccoli
- 1 1⁄2cups grated cheddar cheese
- 1
- 1(14 ounce) can cream of chicken soup or (14 ounce) can cream of mushroom soup
- 2⁄3cup instant rice
- 1⁄2cup milk
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DIRECTIONS
- Melt butter in large skillet. Slowly cook onion in butter until transparent. In a small saucepan or in the microwave, cook the brocolli until done but still firm.
- To butter and onions, add soup, milk, rice and brocolli, stir well. Pour this mixture into a 9x9 greased casserole dish. Top with cheese. Bake in preheated 350 degree oven for approximately 30 minutes or until cheese is golden and bubbly.
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