Ingredients

The following ingredients have 6 Servings
  • 16 ounce package frozen broccoli florets, about 5 cups (See Tip 1)
  • 2 teaspoons Kosher salt
  • 2 cans of Cream of Mushroom Soup, undiluted
  • 8 ounces Velveeta Cheese cut into cubes
  • 1 1/2 cups cooked long-grain rice (See Tip 2)
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1/4 cup plain dried breadcrumbs (See Tip 3)
  • 1 Tablespoon unsalted butter

Instruction

  • Preheat oven to 350° F.
  • Bring a pan of water with two teaspoons of salt to a boil. Add broccoli florets. When the water returns to a boil, cook the broccoli for two minutes. Pour broccoli in a colander and rinse with cold water. Drain well; set aside (See Tip 4)
  • Heat cream of mushroom soup and Velveeta Cheese in a large saucepan until cheese melts. Add broccoli and rice; stir to combine. (See Tip 5)
  • Pour into a 2 1/2 quart casserole dish sprayed with nonstick spray. Sprinkle shredded cheese and breadcrumbs on top. Dot with butter. (May be prepared in advance up to this point - cover with aluminum foil and refrigerate for up to 2 days.)
  • Bake at 350° F for 25 to 30 minutes or until bubbly and golden brown. (See Tip 6)
  • Yield: 6 servings. (See Tip 7)