Creamy Broccoli and Rice Casserole
This Broccoli and Rice Casserole is delicious and makes enough for a crowd. This is an excellent recipe if you have a family gathering, church social, or just need a weeknight side dish.
Servings 12 servings
Ingredients
- 1 22oz. bag Frozen Broccoli Florets slightly thawed and cut into smaller bites
- 2 cups Rice cooked
- 3 tablespoons butter
- 1 onion diced
- 1 tablespoon garlic minced
- 1/4 teaspoon salt and pepper
- 16 oz. Velveeta Cheese cut into small cubes
- 3/4 cup milk
- 1/4 cup sour cream
- 1 10.75 oz. can Condensed Cream of Mushroom soup
- 1 10.75 oz. can Condensed Cheddar Cheese soup
- 1 cup Shredded Cheese your choice
Instructions
- Cook rice. Set aside.
- Preheat oven to 350 degrees. Grease a 13x9 casserole dish. Set aside.
- Melt butter over medium heat in a large skillet and saute onion until soft and translucent for about 5 minutes. Add garlic and seasonings—Cook for about a minute.
- Stir in cheese cubes and milk and mix until melted. Add all other ingredients (except for the shredded cheese). Stir well and pour into the prepared casserole dish.
- Cover with foil and bake for 25-30 minutes. Remove from the oven and top with shredded cheese. Cook for an additional 10 minutes.
Notes
Tip- spray the inside of the foil with non-stick spray to keep it from sticking to the casserole.