Broccoli Rice Casserole timer_sized.ai

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.