A holiday favorite at my house, this is the casserole with minute rice, Velveeta cheese, and broccoli. This is the recipe that my Grandmother used to make all of the time.
Who doesn’t love broccoli and rice casserole? This is a classic holiday dish. We had this dish every Easter, Thanksgiving, and Christmas. I know I have had this particular dish at most every holiday since I was a small child. Easy to prepare and it will have people who hate to eat broccoli enjoying this dish. I will even serve this casserole when I am going somewhere for a holiday meal. It is one of those dishes like the Green Bean Casserole that is a staple at every holiday meal. I like to serve this one because when I bring the dish home it is always empty.
This version of the recipe uses Minute Rice to help speed up the cooking time. So you can cook this one in a quick jiffy. this recipe is simple and tried and true. You can substitute long grain rice after it is cooked in this recipe if you don’t want to use a quick cooking rice.
This recipe is by Virginia McDowell. Jefferson City, Mo. 1975.
Broccoli and Rice Casserole
- 1/2 cup chopped onion
- 4 tablespoons butter
- 16 ounces cooked broccoli frozen is ok
- 1 can cream of chicken or cream of mushroom soup
- 1/8 cup water
- 1/4 cup milk
- 1/2 cup Velveeta cheese
- 2 cups of cooked rice
- Chop onion fine, and cook in butter until the onions are transparent. In a small pot melt together the can of soup, water, milk, and Velveeta cheese. Then mix everything together in a medium sized bowl and then spoon into a 2 quart casserole dish and bake for 45 minutes at 350 degrees.