Monday, November 27, 2006

Broccoli Cheese Rice Casserole!

I also had many requests for this recipe. It is Leeanne Paris' recipe from our church cookbook. This is the same recipe I took to our class Thanksgiving party.

2 c. uncooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can broccoli cheese soup
1 lb. broccoli
1 lb. velveeta

Cook rice according to directions. Steam broccoli or cook according to package. Mix cooked rice, broccoli, and soups together. Cube velveeta and melt in microwave, stirring every minute. Add velveeta to soup mixture until thoroughly mixed. Pour into a 9X13 pan and bake at 350 degrees for 20 minutes or until bubbly.

Can be made ahead of time and kept in the fridge, but will take longer to cook. ENJOY!