This Broccoli-Cheese Rice Casserole goes way back. In the 70's it was on every dinner table as the star side dish. Mother made it for all the Holidays and most family gatherings. It was not unusual for the casserole dish to be empty when it came time to clear the table.
I must say I have just reconnected with this wonderful cheesy side dish and it brings back so many delicious memories.
I must say I have just reconnected with this wonderful cheesy side dish and it brings back so many delicious memories.
Broccoli-Cheese Rice Casserole
1 pkg. frozen broccoli florets
1 medium onion, chopped
1 tablespoon oil
1 can cream of chicken soup
1/2 cup evaporated milk
1/2 cup cheez whiz
1 teaspoon
1 1/2 cups cooked rice
Preheat oven to 350 degrees F. Heat oil in a medium skillet on medium high heat. Saute broccoli and onions for 5 minutes; add soup, and heat to boiling point, stirring constantly. Reduce heat and stir in milk and cheez whiz. Add salt; cook 3 minutes longer or until bubbly. Add rice and stirring until mixed well. Pour into a lightly greased 10 inch square casserole dish. Bake uncovered for 15-20 minutes or until cheese is bubbly.
Note: You may freeze or refrigerate before baking at a later date. You can substitute another cheese if you like.
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Posted by: Kay Little
Sounds good I've had something similar but without the rice. Thank you for sharing the recipe. Pat
ReplyDeleteThis sounds great...I don't remember ever eating or making it back in the 70's, maybe it was a regional dish! Thanks for the recipe!
ReplyDeleteThis sounds good, I'm going to try it. I have to go buy some cheese whiz!
ReplyDeletethis looks like something my family and i will love...we cook rice all the time and this would be a welcome change.
ReplyDeletethank you so much for sharing over at Food Friday, Ms. K
...bookmarked! :)
Looks good.
ReplyDelete