Broccoli, rice, cheese casserole rice recipe is unbelievably good and makes the perfect side dish for any main course.
Broccoli, cheese, rice casserole is one of my favorite things to make for Thanksgiving, Christmas, and Easter dinner. It’s usually the first thing to go at the dinners I take it too. I never seem to make enough.
Broccoli, Cheese, Rice Casserole Recipe
1/2 cup rice
10 oz package frozen broccoli, chopped
1/2 cup margarine/butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1 can cream of mushroom soup
8 ounces of processed cheese
1 cup shredded co-jack cheese
Cook the rice and broccoli according to the directions.
After cooking, drain the broccoli on a paper towel. You could also microwave it in a Pampered Chef Micro-cooker and drain it through the holes in the lid.
In a large saucepan melt the butter and sauté the onion and celery.
Add rice, broccoli, soup, and processed cheese to the onion and celery.
Cook until the processed cheese is melted.
Pour into a casserole dish that’s been sprayed with non-stick spray.
Sprinkle the shredded cheese on top and bake at 325 degrees until it’s bubbly.
If this seems a little too unhealthy for you check out this Broccoli Cauliflower Casserole.