262-853-4144; 826 Main St., Suite 2, Union Grove, WI 53182 ugafbcoordinator@yahoo.com

Yields 6-8 servings

Broccoli & Rice Casserole

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time

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Ingredients

  • 1 stick Butter
  • 2 stalks Celery, diced
  • 1 large Onion, chopped
  • 1 can Condensed Cream of Mushroom Soup
  • 1 can Condensed Cream of Chicken Soup
  • 1 cup Milk
  • 20 ounces Velveeta Cheese, cubed
  • 4 cups Cooked Rice
  • 4 packages (10 ounces each) Chopped Broccoli, thawed
  • 1 can (8 ounces) Sliced Water Chestnuts

Instructions

  1. In a medium saucepan, saute celery and onion in butter.
  2. Add soups and milk. Stir until warmed through.
  3. Add cubed cheese. Stir until smooth.
  4. Add broccoli and mix together.
  5. Add cooked rice and water chestnuts. Mix well.
  6. Turn into a greased 4 quart casserole dish.
  7. Bake, uncovered, 45 minutes (30 minutes at 350F, remaining 15 minutes at 325F).
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https://ugfoodbank.org/broccoli-rice-casserole/