Alice’s Broccoli Rice Casserole

Alice, in 1986
 


This creamy casserole will persuade you to eat your vegetables! I love broccoli and rice also, so combining them is the best. 

Alice, my mother-in-law loved this recipe and she had a good reason for that, because it is delicious.  It is so very easy and tastes great.  Broccoli Rice Casserole makes an excellent side dish; however, by adding a couple of sautéed cut-up chicken breasts to it, you’ll have an entrée.  Or, adding salmon or tuna would work well also.  That would make a full meal!

It’s a great winter casserole and that is just what we need right now.  By the way, it is just as good leftover!

Alice’s Broccoli Rice Casserole
 
Ingredients:

2 – 8 ounce packages frozen broccoli
1 onion, chopped
1 cup water
8 ounces cheese whiz
1 can cream of mushroom soup
½ cup milk
1 cup minute rice

Method:

In saucepan, add broccoli, onion and water.
Cook al dente, not soft.  Do not drain.
Add cheese.
Mix well,
Add soup, milk and rice. Mix well.
Pour into greased casserole dish.
Bake at 300 degrees for 1 hour.

Pam’s note:  I updated the recipe by replacing the cheese whiz with 1½ cups Tillamook shredded sharp cheddar cheese and adding 1 can of mushrooms, well drained.

Great tasty dish!



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