Broccoli, rice, & no-cheese Casserole - Vegan
This is vegan broccoli rice and cheese casserole
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Cook with Me ????| Broccoli Cheese Casserole | Simply Honeybee
Hi guys! Today I'm sharing my family's recipe for broccoli cheese casserole. This recipe came from my mom. She had it written on a recipe card so I have no idea where it originated from. It's a favorite that has been made for many, many years. It's not a holiday without this casserole on the table. Some people will call this broccoli rice casserole or broccoli cheese & rice casserole but we've always just called it broccoli cheese casserole. Hope you enjoy it :). Recipe below ⬇️
Broccoli Cheese Casserole:
1 stick butter (I use salted butter. Also, I think you can get away with using only 1/2 a stick if you want to cut calories)
½ c onion, chopped
½ c celery, chopped
1 large pkg frozen broccoli (I used a 16 oz pkg)
1 pkg Velveeta cheese, cut in cubes (Velveeta is what the original recipe calls for but I use a 16 oz jar of Cheez Whiz & use 1/2 to 3/4 of the container. Total preference on how cheesy you like it.)
4 c cooked rice ( I use Jasmine rice)
1 can cream of mushroom soup
1 can cream of chicken soup
Parmesan cheese, optional (I use grated but my sister loves shredded)
Preheat oven to 350 degrees. Cook rice & broccoli separately, set aside. In a large pan, melt butter and sauté onions & celery. Add cream of mushroom, cream of chicken & cheese. Stir until all are melted. Add broccoli and break up. Then fold in the rice. Pour into an un-greased baking dish. If using Parmesan cheese sprinkle on top. Cover & bake for 30 minutes. Uncover & bake an additional 5-10 minutes to brown slightly, optional.
If making ahead & refrigerating you will want to pull your dish out to take the chill off before heating in the oven. I took mine out about an hour before. When I refrigerate I don't add the cheese on top until I'm ready to bake it. Cooking time may be increased depending on how cold it is prior to baking.
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