Broccoli Rice Casserole

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  • 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 Velvetta cheese, cubed
  • 1 tablespoon butter
  • 1 large onion, chopped
  • salt and pepper to taste
  
  
• Cook broccoli and rice according to package directions. Preheat oven to 350 degrees.
• 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 onion until soft.
• In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
• Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

*Has garlic and onion listed or in cream of mushroom and chicken soup

**Can be altered to not have garlic and onion by omitting and making your own cream of mushroom and chicken soups