Thursday, November 6, 2008

Broccoli Rice Casserole

My sister in law, Terri, found this recipe in the Taste of Home magazine. It's really simple to make and it's REALLY yummy. I made it a few weeks ago for some friends and they loved it! Your friends will love it too. You MUST try it!
Thanx Ter!

1 medium onion, chopped
1 cup celery, chopped
2 (10 oz) pkg frozen chopped broccoli, thawed
2 tbs butter
1 lb. Velveeta cheese
2 cans condensed cream of mushroom soup, undiluted
1 (12 oz) can evaporated milk
6 cups cooked rice

In a large pot, over medium heat, saute onion, celery, and broccoli in butter until softened. Stir in cheese, soup, and milk. Simmer until cheese melts and sauce is well combined. Meanwhile, place cooked rice in a greased 9x13x2 casserole dish. Pour cheese mixture over. Do not stir. Bake uncovered at 325F for 25-30 minutes or until hot and bubbly. It will thicken as it sits.

This recipe can be cut in half and baked in an 8x8x8 casserole pan.

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