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Easy Velveeta and Broccoli Casserole

Updated on September 9, 2011

Broccoli and cheese casserole is a delicious and easy to make dish. It is a great side for holidays like Thanksgiving and Christmas or it can also serve as a great main dish for a simple family dinner. To start, you will need the following ingredients:

-16 oz broccoli florets

-one cup of white rice

- 8 oz Velveeta cheese

- 2 cans of cream of mushroom soup

-salt and pepper


-2 tablespoons of butter

Once you have gathered all of your ingredients, bring one cup of water to a rolling boil. Pour in the one cup of white rice and add 2 tablespoons of butter. Reduce heat to medium-low and let the rice cook for about 20 minutes covered. Be careful not to stir too much or the rice will get mushy.

Meanwhile, put the 16 oz bag of broccoli in a large bowl and cover with saran wrap. Place the bowl in the microwave and heat for 2-3 minutes, or until the broccoli is soft. Then chop the broccoli into smaller pieces. I prefer my broccoli chopped very fine but you can chop it according to your taste. If you like bigger chunks of broccoli then leave them bigger.

Now chop the 8 ounces of Velveeta cheese into tiny squares and place in the bowl with the broccoli. Place the bowl back in the microwave and heat for about 30 seconds or until the cheese is melted.

Once the rice has finished cooking, pour it into the bowl with the broccoli and cheese. Add 2 cans of cream of mushroom soup. Cream of chicken or cream of celery can be substituted instead if you prefer. Sprinkle a dash of salt and pepper and then stir it all together in the bowl.

Next, grease a 9 X 13 baking pan and preheat the oven to 350 degrees. Pour the mixture into the greased pan and spread evenly. Sprinkle the top with a thin layer of breadcrumbs. Bake for 30-45 minutes or until the top of the casserole starts to turn brown.

Lastly, let the casserole cool for about 5 minutes and enjoy!


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