Monday, January 13, 2014

Rice Casserole

This is my take on the rice casserole that so many of us have had and enjoyed over the years. This casserole is very rich so you can easily cut back on the cheese and make it a little less decadent. This can easily be made into a complete meal by adding cooked cubed chicken or ham to the mixture.


2 cups cooked and cooled rice
I head of broccoli (cut into florets)
1 pkg fresh sliced mushrooms (cleaned)
3 green onions (chopped)
1 tsp garlic powder
1 tsp black pepper
2 Tbsp butter
1 lb Velveeta (cubed)
1 c. milk
1 c. shredded sharp cheddar or cheese of your choice
1 can cream of mushroom soup


In a large skillet add broccoli, mushrooms, green onions, and butter. Heat until the broccoli turns a bright green, about 3-5 minutes. Do not overcook the broccoli at this point or the finished broccoli will be very limp.

Add in the Velveeta, cream of mushroom soup, and milk and heat until cheese has melted and well combined. Add mixture to the rice and combine. Poor into a casserole dish that has been sprayed well with cooking spray.  Top with the 1 cup of shredded cheese.

Bake at 350* for about 50 minutes or until heated through and cheese is bubbly. 

Happy Eating!

No comments:

Post a Comment