broccoli cheese & rice casserole
(1 rating)
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.
(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
1 Hr
Ingredients For broccoli cheese & rice casserole
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2 lbbroccoli, fresh
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1 lgred onion or vidalia if you can get them!
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1 stickbutter
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1 15oz. jarcheez-whiz
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2 cuncooked rice
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1 canevaporated milk
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1 cancream of mushroom soup
How To Make broccoli cheese & rice casserole
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1Cook rice. While rice is cooking, cut and trim fresh broccoli into bite-size pieces. Chop red onion.
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2In 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.)
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3Add cheeze-whiz, soup, milk and cooked rice and stir together.
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4Place in a casserole dish and bake at 350 degrees for about 60 minutes.
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5This freezes well.....although I never have any left over to freeze. hehe
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