Broccoli Rice and Cheese Casserole
You're going to love this one imagine the burst of flavors, the vibrant textures, and that secret twist that makes this recipe absolutely irresistible; trust me, you need to try this ASAP! This Broccoli Rice and Cheese Casserole is cheesy, cozy, and wrapped in those warm, baked-holiday smells that make you want to sneak a bite straight from the dish.
Ingredients
- 3 cups cooked long grain rice
- ¼ cup butter
- ¼ cup diced celery
- ¼ cup diced onion
- 16 ounces broccoli florets steamed fresh or thawed frozen
- 1 10¾ oz can cream of mushroom soup
- 1 10¾ oz can cream of celery soup
- ⅓ cup half and half
- 1¼ cups Velveeta cheese cubed
Instructions
- Preheat your oven to 350°F and grease a 2-quart baking dish.
- In a large skillet, melt the butter over medium heat. Add the diced celery and onion. Sauté until soft, about 5 minutes.
- Stir in the cream of mushroom soup, cream of celery soup, and half and half. Mix until smooth and steamy, then add Velveeta cubes. Stir until melted and creamy.
- Add the cooked rice and steamed broccoli to the skillet. Gently stir until everything is evenly coated in the cheese sauce.
- Transfer the mixture into the greased baking dish and smooth out the top.
- Bake uncovered for 1 hour, or until golden and bubbly. Let rest for 10 minutes before serving.
Notes
Day-old rice works great for this. Be sure to drain frozen broccoli well. For extra texture, top with buttered breadcrumbs or crushed Ritz crackers before baking.