BROCCOLI RICE CASSEROLE

Kids aren’t always happy to see broccoli on the table, but this is definitely a win for them all! Tender pieces of rice and a delicious, gooey cheese sauce coat small pieces of broccoli, making it a winner for dinner at my house.

INGREDIENTS

• 12 ounces frozen broccoli
• 10 ounces cream of chicken soup
• 4 ounces Velveeta cheese, chopped into small pieces
• 3 cups cooked white rice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 cup grated cheddar cheese

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray a 9×9 baking dish with nonstick spray.
2. Cook frozen broccoli according to package instructions. Drain off excess liquid and place hot broccoli on a cutting board. Run a knife through to create smaller, bite-sized pieces.
3. Place the chopped broccoli, cream of chicken soup and Velveeta in a bowl and stir well.
4. Add the rice and spices to the bowl and stir again.
5. Pour the mixture into the prepared baking dish and top with the cheddar cheese.
6. Cover the tin with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for 10 minutes.
7. Serve hot.

TIPS & NOTES:

• We want the broccoli to be in small pieces rather than large pieces, so we chop it up a bit after cooking. You can chop it very finely to give the casserole a more even consistency, or you can leave it in larger pieces so you get bigger bites of broccoli.
• This dish is suitable for 8 people as a side dish or for 4 people as a main course.
• For the main course, feel free to add some cooked shredded chicken, chopped ham, or cooked ground beef for protein.
• To make this recipe vegetarian, replace the cream of chicken soup with cream of mushroom soup.

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