Eleanor's Broccoli & Rice Supreme |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is my husband's grandmother's broccoli casserole and it is his absolute favorite! The original recipe calls for cheese whiz, but personally I prefer velveeta. You could substitute any kind of cream soup, but I like the cream of mushroom for this recipe. Enjoy! Ingredients:
1 cup rice |
1 cup milk |
8 ounces velveeta cheese (cubed) |
1 (10 ounce) can cream of mushroom soup |
2 tablespoons butter |
2 stalks celery (chopped) |
1 onion (chopped) |
10 ounces frozen broccoli |
1/2 teaspoon salt |
Directions:
1. Cook the rice according to package directions. In a small pan, melt butter and saute chopped celery, and chopped onion. Cook for 5 minutes or until soft. In a large bowl, mix soup, milk, and cheese. Combine rice, cheese mixture, vegetables and broccoli and mix well. Pour into a small casserole dish and bake for 45 minutes at 350 degrees.
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