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Broccoli Rice And Cheese Casserole Recipe With Velveeta Cheese

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Broccoli Rice Casserole Paula Deen 101 Simple Recipe
Broccoli Rice Casserole Paula Deen 101 Simple Recipe from 101simplerecipe.com

Description

Broccoli rice and cheese casserole is a classic American dish that is perfect for weeknight dinners or potlucks. The combination of broccoli, rice, and cheese makes a delicious and filling meal that is loved by adults and children alike. This recipe uses Velveeta cheese, which adds a creamy and cheesy flavor to the casserole.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

  • 1 cup uncooked white rice
  • 2 cups water
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup milk
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 cup diced onion
  • 2 cups chopped broccoli florets
  • 8 oz Velveeta cheese, cubed

Equipment

  • Large pot
  • 9x13 inch baking dish
  • Non-stick cooking spray
  • Measuring cups and spoons
  • Cutting board and knife
  • Mixing bowl
  • Stirring spoon

Method

  1. Preheat the oven to 350°F.
  2. Cook the rice according to package instructions and set aside.
  3. In a mixing bowl, combine the cream of chicken soup, milk, black pepper, garlic powder, and onion powder. Stir until well combined.
  4. Add the diced onion, chopped broccoli florets, cooked rice, and cubed Velveeta cheese to the mixing bowl. Stir until everything is well combined.
  5. Spray a 9x13 inch baking dish with non-stick cooking spray.
  6. Transfer the broccoli rice mixture to the baking dish and spread it out evenly.
  7. Bake the casserole for 40 minutes or until the cheese is melted and bubbly.
  8. Remove the casserole from the oven and let it cool for a few minutes before serving.
  9. Garnish with additional diced onion or chopped parsley, if desired.

Notes

  • If you prefer a spicier casserole, you can add a pinch of cayenne pepper to the mixing bowl.
  • If you want to make this casserole vegetarian, you can use cream of mushroom soup instead of cream of chicken soup.
  • If you're short on time, you can use frozen broccoli florets instead of fresh. Just make sure to thaw them before adding them to the mixing bowl.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 305
  • Total fat: 12g
  • Saturated fat: 6g
  • Cholesterol: 34mg
  • Sodium: 835mg
  • Total Carbohydrates: 36g
  • Dietary fiber: 2g
  • Sugar: 4g
  • Protein: 13g

Recipe Tips

  • You can make this casserole ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to cover it with plastic wrap or aluminum foil.
  • If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
  • You can also freeze this casserole for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

Enjoy this delicious and easy broccoli rice and cheese casserole recipe with Velveeta cheese!


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