Ingredients

2 cups water

1 cup rice

2 tbsp butter (or margarine)

1 steam bag of broccoli florets

1 can (10.5 oz) cream of mushroom soup

12 oz Velveeda cheese

1 ½ cup of shredded cheddar cheese

Salt and pepper to taste

 

Instructions:

1. Pour water in a pan on medium heat.

2. Stir in rice and butter; bring to a boil.

3. Lower heat, cover and simmer for about 15 minutes (or until desired tenderness)

4. Place broccoli in microwave and follow instructions on the bag.

5. Mix rice, broccoli and cream of mushroom soup in a baking dish.

6. Cube veveeda cheese and mix with the rice mixture.  (It’s okay if it doesn’t mix well.)

7. Place the casserole in a preheated over on 350 degrees for about 15 minutes.

8. Take casserole out and mix until all ingredients are well combined.

9. Sprinkle shredded cheddar on the casserole and stick it back into the oven.

10. Bake until cheese is melted and bubbly.

11. Serve and enjoy!

• I like to add sliced smoked sausage to this casserole. 

  • Cook sausage in a 400 degree oven for about 15 – 20 minutes.

  • Slice sausage and add in when you add the velveeda.