Broccoli and cheese go together like… well I’d say peas and carrots, but I don’t really those together so I’ll just skip it. ANYWAY, tonight I committed recipe sin. I changed up an old family recipe. I KNOW! It’s not something that I took lightly, but some ingredients weren’t available, and some I just thought needed a slight health boost. Whatever the reason, the recipe was easy, pretty healthy, and VERY tasty. Give it a try and tell us what you think.
Broccoli, Rice, and Cheese Casserole Recipe
– 32 oz frozen cut broccoli (thawed)
– 5 – 7 cups cooked brown rice
– 1 can cream of mushroom soup
– 1 can cream of chicken soup
– 4 T butter
– 1 onion, diced
– 8 oz. 2% Velveeta
– ½ c. milk
– Cajun seasoning (I used Essence of Emeril)
Combine cooked rice and thawed broccoli in (very) large bowl. In a saucepan, melt butter and add diced onion.
Let onion cook over medium heat until slightly translucent. Add a generous amount (2 teaspoons…?) of seasoning.
Add both cans of condensed soup. Stir in milk. Continue slowly stirring in cubes of Velveeta.
Keep stirring and keep on heat until Velveeta is completely melted.
Add pepper as desired. Pour sauce mixture over broccoli and rice. Mix thoroughly.
Pour mixture into casserole dish and bake at 350* for 30 minutes or until top begins to brown.
About Ashley (Managing Editor at MomStart): Ashley is a mom, wife, sister, daughter, friend, and former teacher working to navigate through the mysterious world of Mommyia. Read more about her adventures at Momicles and follow her @Momicles2010 .