Broccoli-Rice Casserole
Makes 8 Servings
Ruby Armstrong, Lawrence First Church of the Nazarene
– 3 cups Minute Rice
– 1 pound Velveeta Cheese
– 2 Eggs
– 10 ounces Broccoli
– 2/3 cup Milk
– ½ cup Oil
– 1 Medium Chopped Onions (I use dried minced onions as a substitute)
– 1 can Cream of Mushroom Soup
1. Cook the rice as directed.
2. Cook broccoli; drain well. I use the steamer bags in the microwave.
3. Mix remaining ingredients (eggs, oil, milk, onion and soup)
4. Fold in rice, cheese cubes and broccoli.
5. Pour into 2 ½ quart casserole dish. Bake at 325 degrees for 45 minutes or so.
6. You can also make this in the crockpot. Cook on high for around 2 hours or until Velveeta is meted.
*You can also half this recipe if you have broccoli resistant members of your family like I do. I usually end up eating this alone most holidays,
– 1 ½ cups Minute Rice
– ½ lb Velveeta
– 1 Egg
– 5 ounces Broccoli
– 1/3 cup Milk
– ¼ cup Oil
– Onion to taste
– ½ can Cream of Mushroom Soup
