Broccoli Cheddar Rice Casserole

Ingredients

• Broccoli

  Frozen, chopped, unprepared

  2 ½ cup or 390g

• White rice

  Long-grain, regular, raw, enriched

  3 cup or 555g

• Cream of mushroom soup

  Canned, condensed

  1 can (10.7 oz) or 303g

• Cream of chicken soup

  Canned, condensed

  1 can (10.75 oz) or 305g

• Water

  Plain, clean water

  1 ¼ cup or 296g

• American cheese

  Pasteurized process, low fat

  2 cup, diced or 280g

• Butter

  Unsalted

  1 tbsp or 14g

• Celery

  Raw

  5 stalk, medium or 200g

• Onions

  Raw

  1 large or 150g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook broccoli and rice according to package directions. Preheat oven to 350°F.
2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and water. Gradually stir in cheese until melted, avoiding burning.
3. Melt butter in a large skillet over medium-high heat, and cook celery and onion until soft.
4. Combine broccoli, rice, soup and cheese mixture, celery, and onion in a large mixing bowl. Season with salt and pepper. Pour into a 9x13 inch baking dish.
5. Bake for 45 minutes, until bubbly and lightly brown.

Similar Foods

• Broccoli Chicken Casserole
• Vegan Broccoli Casserole
• Vegan Broccoli Mushroom Casserole
• Keto Tuna Broccoli Casserole
• Vegan Potato Broccoli Casserole
• Vegan Broccoli Quinoa Casserole