Broccoli Rice Casserole

Name: Broccoli Rice Casserole
Ingredients: 2 (10 ounce) packages frozen chopped broccoli; 2 cups rice; 1 (10.75 ounce) can condensed cream of mushroom soup; 1 (10.75 ounce) can condensed cream of chicken soup; 1 1/4 cups water; 1 (16 ounce) package processed American cheese, cubed; 1 tablespoon butter; 1 bunch celery, chopped; 1 large onion, chopped; salt and pepper to taste

10 ingredients

5 steps

Ingredients

2 (10 ounce) packages frozen chopped broccoli
2 cups rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups water
1 (16 ounce) package processed American cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste

Directions

1

1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2

2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
3

3. Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
4

4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
5

5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.