Saturday, March 27, 2010

Broccoli Rice Casserole

I tried to make crab cakes, and they were more like crab crumbles, so I won't share that recipe.  Instead, how about broccoli?  This is a great stand-by from for sharing at potlucks since it makes a LOT!  (It's tasty too!)

20 oz package frozen chopped broccoli
3 c instant rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/4 c milk
1 package American cheese, cubed
1 T butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste

Cook broccoli and rice according to package directions.  Preheat oven to 350 degrees. 
In a medium saucepan, mix soups and milk.  Gradually stir in cheese until melted.  Be careful that the cheese doesn't burn.  Melt butter in a large skillet over medium-high heat; saute celery and onion until soft.  In a large bowl, combine all the ingredients.  Season with salt and pepper.  Pour into a 9x13 dish.  Bake for 45 minutes, or until bubbly and light brown.  Easy peasy!

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