Best Broccoli Casserole

[quicklook-recipe prep_time=”20 min” cook_time=”60 min” serves=”6″ details=”” ] Broccoli, rice, and creamy soups are used to make this great tasting

[quicklook-recipe prep_time=”20 min” cook_time=”60 min” serves=”6″ details=”” ]

Broccoli, rice, and creamy soups are used to make this great tasting casserole.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 cup water
  • 1/2 teaspoon salt
  • 1 cup instant rice
  • 1/4 cup butter or margarine
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery

[/ingredients-left]
[ingredients-right]

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 package (10 ounces) frozen chopped broccoli, thawed
  • 1/2 cup diced process American cheese

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 20 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Heat oven to 350°F. Grease a 1-1/2-quart baking dish; set aside.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Bring water and salt to boil in a saucepan over medium-high heat. Stir in rice; cover and remove from heat. Let stand 5 minutes. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Melt butter in a small skillet. Add onion and celery; sauté until tender. Stir into rice. Add soup, broccoli and cheese; stir until combined. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Transfer to prepared baking dish. Bake 1 hour. [/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest