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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This was another old fashioned favorite of my MIL's. You can assemble this ahead, and then bake it later. You could use the same sauce with different vegetables and I suppose you could add some cooked chicken to it, also. Ingredients:
1/2 cup butter |
1/4 cup onion, chopped |
3/4 cup water |
1/2 cup evaporated milk |
1 (10 1/3 ounce) can cream of chicken soup |
1/2 cup instant rice |
1/2 cup velveeta cheese, chunked |
2 (10 ounce) packages frozen chopped broccoli, thawed and drained |
1/2 cup saltine, crushed and buttered |
Directions:
1. Preheat oven to 350 degrees.
2. Melt butter in large saucepan over medium heat, add onions and cook until tender.
3. Add water, evaporated milk, soup, rice, and cheese.
4. Cook until cheese melts.
5. Add broccoli.
6. Put mixture into casserole.
7. Bake at 350 degrees for 50 minutes.
8. Top with buttered crushed saltines and bake for another 5 minutes, or until topping is crunchy.
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