Broccoli, Cheese and Rice Casserole

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That was the lunch we made yesterday, and we made a few changes (see the linked recipe below). We used cheddar instead of velveeta cheese, fresh broccoli, and omitted the butter. An easy-one-dish meal and quite tasty.

Yield

6

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Good source of fiber

 

Metric

Ingredients

2	cups	minute rice
1	can	cream of mushroom soup
1	pound	velveeta cheese
20	ounces	broccoli, frozen chopped
¼	cup	butter

Directions

Cook rice per instructions on box.

Combine soup, Velveeta and butter in saucepan.

Cook until blended. Mix together broccoli, rice and sauce.

Pour into buttered casserole dish and bake in moderate oven at 375℉ (190℃). for 1 hour, uncovered.