Use your leftover rice for this traditional favorite
x3 | x6 | x9 | |
4 cups fresh broccoli florets | 12c | 24c | 36c |
½ cup butter, melted | 1½c | 3c | 4½c |
¼ cup onion, chopped | ¾c | 1½c | 2¼c |
1–10 oz. can cream of mushroom soup | 3 | 6 | 9 |
8 oz. Velveeta cheese, cubed | 24oz | 48oz | 72oz |
1 cup cooked rice | 3c | 6c | 9c |
Original Recipe Yield
8–10 servings
Cooking Day
In a large, covered saucepan, cook broccoli in a small amount of boiling water for 6–8 minutes, until crisp tender. Drain well. In a large skillet, sauté onion in melted butter over medium heat for 2–3 minutes. Add soup, then cheese, stirring until cheese is melted and well blended. Add broccoli and rice to soup mixture. Place in a lined 9 x 13 baking dish and freeze, using foil and plastic wrap method.
Serving Day
Unwrap, return to original baking dish, and thaw completely. Bake uncovered at 350 degrees for 25–30 minutes or until heated through.