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Stephanie Manley

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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.

Broccoli Rice Casserole

Broccoli and Rice Casserole

Yield: 12 servings.

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 so far | Have Your Say!

  1. 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.