BROCCOLI CHEESE & RICE CASSEROLE

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Broccoli Cheese & Rice Casserole image

This is my version of the ever popular Broccoli-Cheese Casserole. Most recipes call for frozen chopped broccoli, this is where my recipe is different. I use fresh broccoli, which I cut up and steam or cook it with the onions for just a bit, until the broccoli turns a vibrant green.

Provided by Linda Howe @LRHBeads

Categories     Rice Sides

Number Of Ingredients 7

2 pound(s) broccoli, fresh
1 large red onion or vidalia if you can get them!
1 stick(s) butter
1 15oz. jar(s) cheez-whiz
2 cup(s) uncooked rice
1 can(s) evaporated milk
1 can(s) cream of mushroom soup

Steps:

  • Cook rice. While rice is cooking, cut and trim fresh broccoli into bite-size pieces. Chop red onion.
  • In a large pan, saute broccoli and onions in butter until broccoli and onions are tender. (I sometimes steam the broccoli if I have time so that it is more tender.)
  • Add cheeze-whiz, soup, milk and cooked rice and stir together.
  • Place in a casserole dish and bake at 350 degrees for about 60 minutes.
  • This freezes well.....although I never have any left over to freeze. hehe

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