Storm the Cassoulet

Broccoli Rice Casserole


2 (10 ounce) packages frozen chopped broccoli

3 cups instant rice

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1 1/4 cups water

1 (16 ounce) package processed American cheese, cubed

1 tablespoon butter

1 bunch celery, chopped

1 large onion, chopped

salt and pepper to taste


Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn’t burn.

Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.

In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion.

Season with salt and pepper. Pour mixture into a 9×13 inch baking dish.

Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

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