A Note from Miss Kay■ Makes 12 servings
Cooking spray
2 tablespoons butter
1 cup finely chopped celery
1 cup finely chopped onion
1 can (10.75 ounces) condensed cream of mushroom soup
1 can (10.75 ounces) condensed cream of celery soup
1 can (12 ounces) evaporated milk
1 loaf (16 ounces) Velveeta, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
4 cups cooked and cooled chopped broccoli
3 cups cooked and cooled long-grain white rice
1. Preheat the oven to 350°F. Mist a 9 x 13-inch baking dish with cooking spray.
2. In a large saucepan, melt the butter over medium-high heat. Add the celery and onion and cook, stirring occasionally, until tender, about 5 minutes.
3. Stir in the cream of mushroom soup, cream of celery soup, and evaporated milk and stir until well mixed. Bring to a simmer, add the Velveeta, and cook, stirring constantly, until melted and smooth. Stir in the salt, pepper, broccoli, and rice.
4. Pour into the baking dish and bake until golden brown and bubbling, about 45 minutes. Let stand 10 minutes before serving warm.
A Note from Miss Kay
This is a favorite at any event I go to. I have it in my Christmas chapter, but it’s perfect for any occasion.