packages frozen broccoli florets (10 ounces, each) cup uncooked white rice tablespoons unsalted butter cup diced onion can cream of mushroom soup cup evaporated milk ounces Velveeta cheese Salt and pepper to taste cups shredded cheddar cheese
Cook the broccoli and the rice separately according to package directions. Set aside. Melt the butter in a large pot over medium heat. Sauté the onion until tender, about 5-7 minutes.
In a separate saucepan, combine the soup, milk and Velveeta cheese. Heat over medium heat until the Velveeta is melted and the sauce is smooth.
Add the broccoli, rice and cheese sauce to the onion in the stock pot. Stir until all the ingredients are evenly combined. Season with salt and pepper.
Spread the broccoli mixture into an even layer on the bottom of a greased 9 x 13 x 2-inch casserole dish.
Top the casserole with the shredded cheese. Bake for 30-35 minutes until the casserole is bubbly and the cheese is melted.
287 kcal per serving
13 g per serving
32 g per serving
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