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Recipe: Broccoli Cheese Rice Casserole With Velveeta

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BroccoliCheese Rice Casserole Veterans Memorial Hospital
BroccoliCheese Rice Casserole Veterans Memorial Hospital from www.veteransmemorialhospital.com

Description:

This broccoli cheese rice casserole with Velveeta is the perfect comfort food for any occasion. The creamy texture of the Velveeta cheese blends perfectly with the rice and broccoli, making it a delicious and satisfying dish. Whether you’re serving it as a side dish or as the main course, this casserole is sure to please even the pickiest eaters.

Prep Time:

15 minutes

Cook Time:

45 minutes

Ingredients:

  • 1 cup uncooked white rice
  • 2 cups water
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1 cup Velveeta cheese, cubed
  • 2 cups chopped broccoli florets
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 cup grated Parmesan cheese

Equipment:

  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Large mixing bowl
  • Saucepan
  • Spatula
  • Foil

Method:

  1. Preheat the oven to 350°F (175°C).
  2. Cook the rice according to package directions and set aside.
  3. In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, milk, Velveeta cheese, garlic powder, black pepper, and salt. Mix well.
  4. Add the cooked rice and chopped broccoli florets to the mixing bowl and stir until everything is well combined.
  5. Pour the mixture into a 9x13 inch baking dish and spread it out evenly.
  6. Sprinkle grated Parmesan cheese on top of the casserole.
  7. Cover the dish with foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden brown and bubbly.
  9. Remove from the oven and let the casserole cool for a few minutes before serving.
  10. Enjoy!

Notes:

  • You can use fresh or frozen broccoli florets for this recipe.
  • If you don’t have Velveeta cheese, you can use any other type of cheese that melts well.
  • If you’re short on time, you can use leftover cooked rice instead of cooking it from scratch.
  • This casserole can be stored in the refrigerator for up to 3 days.

Nutrition Info:

  • Serving size: 1 cup
  • Calories: 312
  • Total fat: 14g
  • Saturated fat: 7g
  • Cholesterol: 36mg
  • Sodium: 1165mg
  • Total carbohydrates: 32g
  • Dietary fiber: 1g
  • Sugars: 5g
  • Protein: 13g

Recipes FAQ:

  • Can I use brown rice instead of white rice?

    • Yes, you can use brown rice instead of white rice, but keep in mind that the cooking time will be longer.

  • Can I use frozen broccoli instead of fresh?

    • Yes, you can use frozen broccoli instead of fresh. Just make sure to thaw it first and drain any excess water.

  • Can I make this casserole ahead of time?

    • Yes, you can make this casserole ahead of time and store it in the refrigerator until you’re ready to bake it. Just make sure to add an extra 10-15 minutes to the cooking time if you’re baking it straight from the fridge.

Recipe Tips:

  • For a little extra crunch, you can top the casserole with breadcrumbs before baking.
  • If you want to add some protein to this dish, you can add cooked chicken or ham to the mixture.
  • If you’re not a fan of broccoli, you can substitute it with cauliflower or any other vegetable of your choice.
  • Make sure to stir the mixture well to ensure that the cheese is evenly distributed.
  • Use a sharp knife to cut the casserole into portions, as the cheese can be quite sticky.

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