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Broccoli and Rice Casserole

Broccoli and Rice Casserole

3 May, 2009 || Casseroles, Family Recipes, Side Dishes

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.

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2 Responses to “Broccoli and Rice Casserole”
  • eromero says:
    July 20, 2009 at 5:36 pm

    I don’t care for velveeta cheese. Is there a substitution?

  • admin says:
    July 20, 2009 at 7:52 pm

    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.

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