Helping kids everywhere learn to love broccoli! This classic broccoli, cheese, and rice casserole will quickly become a favorite in your family. (Maybe they’ll forget to complain about eating something green.)
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Cooking spray
3 cups cooked long-grain white rice (see page 195)
2 (10-ounce) packages frozen chopped broccoli, thawed and drained
1 (10 3/4-ounce) can cream of mushroom soup, or 1 1/2 cups homemade Cream of Mushroom Soup (page 203)
8 ounces Velveeta, diced, or Cheddar or Monterey jack, shredded (2 cups)
1/2 cup chopped onion
1/4 cup whole milk
2 tablespoons unsalted butter, softened
Preparation
Step 1
Preheat the oven to 350°F. Coat a 2-quart casserole dish with cooking spray.
Step 2
Combine 3 cups of the cooked rice, the broccoli, soup, cheese, onion, milk, and butter in a large bowl. Spoon the mixture into the prepared casserole dish. Bake for 45 minutes, or until the cheese has melted and the casserole is heated through.
notes
Step 3
Great for freezing! See our Freezer Tips on pages 23–27.
Step 4
Vegetarian friendly!
From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.
Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.
