How to make Yummy Rice & Broccoli Casserole:
- 2 (10 ounce) packages frozen chopped broccoli
- 3 cups instant 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
Follow the directions to cook the broccoli and rice. Preheat oven to 350 degrees F (175 degrees C).
Mix cream of mushroom soup, cream of chicken soup, and 1 ¼ water over low heat in a medium saucepan. Stir in cheese gradually until melted. Don’t let the cheese burn.
In a large skillet over medium-high heat, melt butter and cook/stir celery and onion until soft.
Combine broccoli, rice, soup and cheese mixture, celery and onion in a large mixing bowl. Season with salt and pepper. Pour mixture into a 9×13 inch baking dish. Bake for 45 minutes, until bubbly and lightly brown.