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Broccoli-Rice Casserole

Our broccoli rice casserole uses frozen broccoli and Velveeta, making it crazy quick to throw together!

This broccoli and rice casserole is the ideal appetizer or side dish for a hearty meal. Absurdly fast to throw together, this simple recipe uses frozen broccoli and Velveeta cheese, meaning you can toss it together in minutes without too much chopping and mixing. This is a fantastic something else to serve with more complicated dishes! The combo of rice, cheese, and broccoli is hearty enough to help fill bellies, but not overwhelming enough to outshine your main course.

From the Chef: While I love to cook holiday meals from scratch when I'm juggling various sides and desserts with the main course, I need to have a few shortcut recipes, like this one, up my sleeve. By using canned soup and frozen broccoli, I save myself a lot of prep time, so I can tend to everything else.
- Addie Gundry


This recipe is from RecipeLion's 103 Cookbook series, Festive Holiday Recipes: 103 Must-Make Dishes for Thanksgiving, Christmas, and New Year’s Eve Everyone Will Love.

Serves8

Preparation Time10 min

Cooking Time30 min

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup finely diced onion
  • 1 cup finely diced celery
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1 pound processed cheese (such as Velveeta), cut into 1-inch cubes
  • 2 (10-3/4-ounce) cans cream of celery soup or cheddar cheese soup
  • 2 1/2 cups instant rice (such as Minute Rice)
  • 1 cup half-and-half
  • 12 ounces frozen broccoli florets, thawed
  • 1/2 cup shredded cheddar cheese

Instructions:

  1. Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with cooking spray.

  2. In a large saucepan, melt the butter over medium heat. Add the onion and celery, stirring until the vegetables are translucent, about 2 minutes. Add the salt, pepper, and paprika and stir for another minute. Add the processed cheese and cream of celery soup, lower the heat to medium-low, and stir until the cheese melts.

  3. Add the instant rice, half-and-half, and all but 1 cup of the broccoli and stir until well mixed.

  4. Spoon the mixture into the baking dish and arrange the remaining broccoli on top in decorative rows, then sprinkle cheddar cheese between the rows.

  5. Bake for 30 minutes, until the cheese is melted and the casserole is heated through. Serve.

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i left out the celery (do not like it) and the soup (because I do not like soup as a sauce). In place of the soup I used sour cream plus some extra cheese. We also added some grated fresh parmesan to the cheese. The dish was very tasty indeed and I will very definitely make it again.

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