Broccoli and Rice Casserole
A holiday favorite at my house, this is the casserole with minute rice, Velveeta cheese, and broccoli. This recipe is by Virginia McDowell. Jefferson City, Mo. 1975.
1 small onion
1/2 stick butter
1 pkg. broccoli, cooked
1 can cream of chicken or mushroom soup
1/8 C. water
1/4 C. milk
1/2 C. Velveeta cheese
1 C. Minute Rice, uncooked
Chop onion fine, and cook in butter until the onions are transparent. Then mix everything together and bake for 45 minutes at 350 degrees.
Loading ...
Loading ...
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. ![\"Quantcast\"/](\"http://pixel.quantserve.com/pixel/p-7ba8-nx0AzeM6.gif\")
I don’t care for velveeta cheese. Is there a substitution?
I might suggest using a store brand “velveeta” they don’t taste quite like Velveeta, but they do a good job of melting. Otherwise I would use a mexican blend of cheese, those melt nicely.