Broccoli Rice Casserole

• Produce

  • 2 (10-ounce packages Broccoli, frozen
  • 2 stalks Celery
  • 1 Onion, small

• Canned Goods

  • 1 can Cream of chicken soup, condensed
  • 1 can Cream of mushroom soup, condensed

• Pasta & Grains

  • 2 1/2 cups Minute rice

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 1 tsp Seasoned salt

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Cheddar cheese
  • 3/4 cup Milk
  • 1 (16 ounce package Processed american cheese
  • 1/4 cup Sour cream

Found on spicysouthernkitchen.com

Ingredients

• 2 tablespoons butter
• 1 small onion, diced
• 2 stalks celery, diced
• 1 teaspoon Seasoned Salt
• ½ teaspoon black pepper
• ¼ teaspoon Cayenne pepper
• 1 (16 ounce) package processed American cheese, cut into cubes
• 1 can condensed cream of mushroom soup
• 1 can condensed cream of chicken soup
• 2½ cups Minute rice (uncooked)
• ¾ cup milk
• ¼ cup sour cream
• 2 (10-ounce) packages frozen chopped broccoli, defrosted
• ½ cup shredded cheddar cheese

Directions

• Preheat oven to 350 degrees and grease a casserole dish (9X13-inch).
• Melt butter in a Dutch oven over medium heat and add onion and celery. Cook 5 minutes.
• Add cubes of processed cheese and stir until mostly melted.
• Add remaining ingredients, except shredded cheddar. Mix well.
• Spoon into prepared dish, cover with aluminum foil. (Spray foil with cooking spray so it doesnt stick to the food.)
• Place in oven for 30 minutes.
• Remove foil, sprinkle cheddar cheese on top and leave in oven for another 10-15 minutes.