Make Ahead Broccoli and Rice Casserole

• Produce

  • 1 (16 ounce package Broccoli florets, frozen

• Canned Goods

  • 2 cans Cream of mushroom soup

• Pasta & Grains

  • 1 cup Minute rice

• Baking & Spices

  • 2 tsp Salt

• Bread & Baked Goods

  • 3 tbsp Bread crumbs, plain

• Dairy

  • 1 tbsp Butter, unsalted
  • 1 cup Cheddar cheese
  • 8 oz Velveeta cheese

Found on pudgefactor.com

Description

Ingredients

• 1 (16 ounce) package frozen broccoli florets
• 2 teaspoons salt
• 2 cans Cream of Mushroom Soup, undiluted
• 8 ounces Velveeta Cheese
• 1 cup Minute rice
• 1 cup (4 ounces) shredded Cheddar cheese
• 3 Tablespoons plain bread crumbs
• 1 Tablespoon unsalted butter

Directions

• Preheat oven to 350° F.
• Bring pan of water with 2 teaspoons of salt to a boil. Add broccoli florets. When water returns to a boil, remove from heat, pour broccoli in colander and rinse with cold water. Drain well; set aside.
• Heat cream of mushroom soup and Velveeta Cheese in a large saucepan until cheese melts. Add broccoli and rice; stir to combine*.
• Pour into a greased casserole dish. Sprinkle shredded cheese and bread crumbs on top. Dot with butter. (May be prepared in advance up to this point - cover with aluminum foil and refrigerate for up to 2 days.)
• Bake at 350° F for 25 to 30 minutes or until bubbly and golden brown.
• Yield: 6 servings.
• *Note: For a company worthy meal, add 2 cups of cubed cooked turkey or chicken to broccoli and rice mixture. Proceed as above.