BROCCOLI RICE CASSEROLE

BROCCOLI RICE CASSEROLE image

Categories Side Bake

Yield 10 servings

Number Of Ingredients 10

Ingredients

6 cups converted long grain rice (ie Uncle Ben's)
3 quarts cold water
2 tbl butter
2 cups diced yellow onion
1 cup cold water
6 broccoli crowns, chopped
2 pounds Velveeta, cut in 3/4" cubes
1 pound sliced water chestnuts
1 pound sliced fresh mushrooms
2-1/2 cups cream of mushroom soup, un-diluted

Steps:

Cook the rice and set it aside. Preheat the oven to 350F In a large (twelve-inch minimum, fourteen-inch is better) skillet, melt the butter and saute the onion until it's wilted and beginning to brown. Add the water and broccoli to the skillet and cook over a medium flame, stirring it occasionally, until the broccoli is slightly softened - about five minutes. Remove the broccoli-onion mixture from the heat and mix in the cheese, water chestnuts, mushrooms, soup and the cooked rice. Pour carefully into a large-ish casserole (two large-ish casseroles might be better, considering how much food this is) and bake for about 25 minutes. Stir and bake 25 minutes longer. Makes 10 BIG servings.

*** Explore more BROCCOLI RICE CASSEROLE Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #casseroles #main-dish #rice #vegetables #oven #dietary #pasta-rice-and-grains #white-rice #broccoli #equipment