Cheesy Broccoli Rice Casserole!

 
 
This is probably one of my favorite broccoli casseroles out of all of the various broccoli recipes I have tried.  This is a great side dish for Thanksgiving and it can be prepared a day ahead and baked right before your dinner.  It also tastes just as good left over as it did the first time.  I have no idea where this recipe originated, because we started making it years ago. Here is what you will need:

1 nice size head of broccoli, cooked just until tender and chopped into small pieces or 1 12 oz. bag of frozen broccoli florets, cooked a minute or two less than the package directions and drained well
5 Tbs. butter, divided
1/2 cup chopped onion
1/2 cup chopped celery
2 cups cooked rice
1 can cream of chicken soup
8 oz. Velveeta cheese, cubed small
3/4 cup half and half or milk
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1 cup cheddar cheese, shredded
1 sleeve of Ritz crackers, crushed

Saute the onion and celery in 2 Tbs. of butter just until slightly soft.














Mix together the rice, broccoli, onion and celery, cream of chicken soup, Velveeta cheese, milk, and seasonings.  Pour into a 2 quart casserole that has been sprayed with nonstick baking spray.  Sprinkle the top with cheddar cheese and then crushed Ritz crackers. Dot with the rest of the butter.  Place in a preheated 350 degree oven for about 40 minutes.  Don't let the top get too brown. It should be bubbly around the edges.
 
Recipe variation:  You can add 2 cups chopped chicken and 1 cup milk or half and half instead of 3/4 to make this a main dish casserole and it is really good!  You could also use some of your left over turkey!

1 comment:

  1. This sounds super. I like to add at least part of a bag of broccoli "slaw" as a filler to pack even more broccoli flavor into the casserole.

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