Broccoli Cheese Casserole

This is my favorite broccoli and cheese casserole because it is even better than my favorite restaurant.  I love how easy it is to make.  Once you taste it, it is very hard to stop eating it.  In addition, broccoli cheese casserole can be made ahead and tastes great as left overs.  In my house this has never lasted longer than two days.

So if you like a cheesy, creamy, flavorful, broccoli cheese rise casserole, then this is the dish for you.  This is true American comfort food.  You can even eat it by itself as a meal.  Kids that typically do not eat veggies, seem to love this too.

I tend to make this recipe in the winter months and when I have guests over.  My guests often ask to take some home.  The cheese mixture has tons of flavor since it has cheese and two soups in it.  So you can’t go wrong with this recipe!

 

To see my available Party Label Bundle Downloads, click here:  https://majorgates.com/product-category/party-bundles/

 

Don’t Forget To Follow Me On Pinterest!

 

For more delicious recipes, visit my Recipes section here:  https://majorgates.com/category/recipes/

 

Try this great recipe with my baked chicken here:  https://majorgates.com/recipes/tender-baked-whole-chicken/

 

Ingredients

• 1 1 /2 cups of white long grain rice
• 3 Tablespoons of Knorr’s Caldo Con Sabor de Pollo (Chicken Flavor Bouillon)
• 3 cups of water
• 1 stick of butter
• 3 Tablespoons of dried parsley flakes
• 3-4 lbs frozen broccoli florets
• 16 oz/1lb  block of pasteurized cheese block (like Velveeta) – half of a large block
• 1/2 cup of milk or Heavy Cream
• 1 can of broccoli cheese soup – 10 3/4 ounce
• 1 can of cream of mushroom soup – 10 3/4 ounce
• 1/2 cup of water
• 2 teaspoons of coarse black pepper
• 2 tubes/packages of Ritz crackers (or 4 small ones)

 

Supplies

• Large stock pot
• Large skillet
• Strainer
• knife
• cutting board
• Measuring cup and measuring spoons
• Microwave safe bowl
• Mixing spatula or spoon
• Baking dish

 

Directions For Broccoli Cheese Casserole

• Pre-heat oven to 350 degrees Fahrenheit.
• In a large stock pot, fill 1/2 of the pot with cold water and add the frozen broccoli.  Then bring to a boil and cook until the broccoli is lightly firm.  Do not overcook the broccoli or it will be soggy in your casserole.

 

• Once the broccoli is cooked, drain with a strainer and set to the side to cool.
• In a large cooking pan, melt the stick of butter on medium heat and add the rice and light fry the rice while constantly stirring for 2-3 minutes.

 

• Then add the water according to package directions but add 3 Tablespoons of chicken flavor bouillon, 3 Tablespoons of dried parsley flakes and bring to a boil.

 

• Cover and reduce heat to low and cook for 20-25 minutes.
• So once the rice is cooked, set to the side.

 

• While the rice is cooking, make the cheese sauce.  Chop the Velveeta cheese into chunks and place in a microwave safe bowl.  Then add the milk.

 

• Heat on high in the microwave for 2 minutes and stir.  Then heat for another 2 minutes and stir again.

 

• Add in the broccoli cheese soup, the cream of mushroom soup, pepper and water and heat for another 2 minutes.

 

• Then add the cheese mixture to the pan with the rice and stir well.  The rice and cheese mixture will be like a thick soup but once you add in the broccoli it will thicken.

 

• In the baking dish add a 1/3 of the cooked broccoli and then add in a 1/3 of the rice cheese mixture and gently mix in with a spatula.  I like to flip the spatula like I am flipping pancakes.  So you just want to make sure the broccoli doesn’t break apart.

 

• Now add more broccoli and rice cheese mixture and mix again.  Then add the remaining of both and stir.

 

• Crush the Ritz crackers inside of the packaging and then sprinkle on top of the casserole.  Overall, the texture this brings to the broccoli and cheese casserole, takes it to the next level.

 

• Then bake uncovered for 25 minutes or until crackers are lightly brown.

This broccoli cheese casserole recipe can be made ahead and kept in the refrigerator for up to 4 days.   You can also make ahead a freeze for up to 3 months.  So just cover with plastic wrap and then foil.  Do not forget to remove the plastic wrap before baking.

 

For another great recipe, try this with my Pan Fried Pork Chops here:  https://majorgates.com/recipes/pan-fried-pork-chops/

 

To see my available Jeopardy/Trivia Party Downloads, click here:  https://majorgates.com/product-category/jeopardy-trivia/