Broccoli, Cheese & Rice Casserole
That was the lunch we made yesterday, and we made a few changes (see the linked recipe below). We used cheddar instead of velveeta cheese, fresh broccoli, and omitted the butter. An easy-one-dish meal and quite tasty.
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
minute rice
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | pound |
velveeta cheese
|
|
| 20 | ounces |
broccoli, frozen
chopped |
|
| ¼ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
minute rice
|
|
| 1 | can |
cream of mushroom soup
|
|
| 453.6 | g |
velveeta cheese
|
|
| 578 | ml/g |
broccoli, frozen
chopped |
|
| 59 | ml |
butter
|
|
Directions
Cook rice per instructions on box.
Combine soup, Velveeta and butter in saucepan.
Cook until blended. Mix together broccoli, rice and sauce.
Pour into buttered casserole dish and bake in moderate oven at 375℉ (190℃). for 1 hour, uncovered.
