Skip to content Skip to sidebar Skip to footer
Home / broccoli / casserole / recipe / rice / velveeta

Recipe For Broccoli Rice Velveeta Casserole

Post a Comment
Table of Contents [Show]

Slow Cooker Velveeta Broccoli Rice Casserole
Slow Cooker Velveeta Broccoli Rice Casserole from stolenrecipes.net

Description

This broccoli rice Velveeta casserole is a delicious and comforting dish that is perfect for any occasion. It is made with creamy Velveeta cheese, tender broccoli florets, and fluffy rice. The casserole is baked to perfection and topped with a crispy breadcrumb topping.

Prep Time

The preparation time for this recipe is approximately 15 minutes.

Cook Time

The cooking time for this recipe is approximately 30-40 minutes.

Ingredients

  • 1 cup long-grain white rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 4 cups broccoli florets
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 16 oz Velveeta cheese, cubed
  • 1 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter, melted

Equipment

  • Large pot
  • Medium saucepan
  • 9x13 inch baking dish
  • Mixing bowl

Method

1. Preheat oven to 350°F.
2. In a large pot, combine the rice, water, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes or until the rice is tender and the water is absorbed.
3. While the rice is cooking, steam the broccoli florets until tender, about 5 minutes.
4. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes or until the mixture turns golden brown.
5. Gradually whisk in the milk until the mixture is smooth. Add the black pepper, garlic powder, and onion powder. Cook for 2-3 minutes or until the mixture has thickened.
6. Add the Velveeta cheese to the sauce and stir until melted and smooth.
7. In a large mixing bowl, combine the cooked rice, steamed broccoli, and cheese sauce. Mix until well combined.
8. Transfer the mixture to a 9x13 inch baking dish.
9. In a small mixing bowl, combine the breadcrumbs, Parmesan cheese, and melted butter. Mix until well combined.
10. Sprinkle the breadcrumb mixture over the casserole.
11. Bake for 20-25 minutes or until the casserole is heated through and the breadcrumb topping is golden brown.

Notes

This casserole can be made ahead of time and stored in the refrigerator for up to 2 days. To reheat, simply cover with foil and bake at 350°F for 20-25 minutes or until heated through.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:
  • Calories: 440
  • Total Fat: 26g
  • Saturated Fat: 16g
  • Cholesterol: 77mg
  • Sodium: 1140mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 2g
  • Sugars: 6g
  • Protein: 15g

Recipes FAQ

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli instead of fresh. Simply thaw the broccoli and then steam it until tender.

Can I use a different type of cheese?

Yes, you can use a different type of cheese if you prefer. However, Velveeta cheese is recommended for its creamy texture and ability to melt smoothly.

Can I omit the breadcrumbs?

Yes, you can omit the breadcrumbs if you prefer. The casserole will still taste delicious without them.

Recipe Tips

  • To make the casserole more nutritious, you can add other vegetables such as diced bell peppers or sliced mushrooms.
  • If you prefer a spicier casserole, you can add a pinch of cayenne pepper to the cheese sauce.
  • You can use brown rice instead of white rice if you prefer. Just adjust the cooking time accordingly.
  • If you don't have Parmesan cheese, you can use another type of grated cheese such as cheddar or mozzarella.

Post a Comment for "Recipe For Broccoli Rice Velveeta Casserole"