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Broccoli and Rice Casserole Recipe

RecipesCason Rainwater

Y’all, it’s Thanksgiving recipe takeover week! This week each us will be sharing our absolute favorite Thanksgiving dishes. Whether you’re hosting a gathering for the first time or just looking to try something new, try one of our tried and true family favorites! First up is the famous broccoli and rice casserole Kat and I grew up eating. It’s not a traditional Thanksgiving dish but we’ve been serving it on Turkey Day for as long as I can remember. If mixing your broccoli with cheese and rice is wrong, I definitely don’t want to be right!

Broccoli and Rice Casserole

:: 1 small box of Minute Rice
:: 2 packages frozen chopped broccoli
:: 1 can cream of chicken soup
:: 1 chicken bouillon cube dissolved in 1 Cup hot water
:: 1 lb Velveeta Cheese cut into cubes
:: 1 tbs butter
:: 1 small onion chopped

1 | Cook the rice and broccoli as directed on the package. Drain the broccoli well.

2 | In a large skillet, saute the chopped onion in the butter. Add soup (no water), the chicken bouillon cube dissolved in water, and the cubed Velveeta. Cook over low heat until the cheese has melted and mixture becomes a creamy sauce. Stir constantly to prevent sticking.

3 | Mix together the cooked rice, broccoli, and cheese sauce and spread into a 9 x 13 casserole dish.

4 | Bake at 350 degrees until lightly browned on top (20 – 25 minutes). OMG SO GOOD.

Do you have any must-have Thanksgiving dishes? Let us know so that we can try them out. Happy Monday!