Rice and Broccoli Casserole

By dlroos

Recipe by Chef Ron Paul
https://www.facebook.com/TheChefRonLock

Ingredients

• 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 processed American cheese, cubed
• 1 tablespoon butter
• 1 bunch celery, chopped
• 1 large onion, chopped
• Salt and pepper to taste
• 1 sleeve buttery crackers crushed mixed with 1 Tbsp. butter

Preparation

Step 1

Cook broccoli and rice according to package directions. Preheat oven to 350°.

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 cook and stir celery and onion until soft.

In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper.

Pour mixture into a 9x13 inch baking dish.

Bake in the preheated oven for 30 minutes, then take out, sprinkle buttery crumbs over top and return to oven for 15 - 20 more minutes until bubbly and lightly brown.