Broccoli And Rotel Cheese Casserole Recipe 455

AWESOME BROCCOLI-CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
• Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.
• Bake for 45 minutes to 1 hour.

BROCCOLI AND ROTEL CHEESE CASSEROLE RECIPE - (4.5/5)

Steps:

• Instructions: 1. Prepare the Instant Rice in accordance with the instructions on the box. Set aside 2. Steam the Fresh Broccoli or cook the Frozen Broccoli according to instruction. Set aside. 3. Open the Can of Celery Soup and Rotel. 4. In a large pan, pour in the Celery Soup and Rotel. Cut the Velveeta Cheese into small hunks and with a wooden spoon, mix the cheese into the rotel and soup. 5. Turn the heat under the pan to Medium and stir sufficiently to keep the mixture from burning. You want to melt the cheese into the mixture and it will be hot when you have finished. As soon as this has been accomplished, Remove from the Heat. 6. Pour the Cooked/Steamed Broccoli on top of the mixture and Gently stir it into the mixture. 7. Add Cooked Rice - slowly and Gently stir into the mixture until your mixture is thickened sufficiently to serve. 8. Pour Mixture into a serving dish [I use pyrex casserole dishes or corning ware]. If you have extra broccoli, sometimes I place a few pieces on top for decor. Note. You will not be placing this in the oven. When you are ready to serve, Place desired amounts in the microwave and heat. 9. Storage for leftovers. Cool, Cover tightly with foil or plastic wrap and Refrigerate Take out desired amounts to use and heat in microwave-do not use oven-dries it out! ** See Notes on Next Page ** Broccoli & Rotel Cheese Casserole Recipe from Barbara A. Fife {817-925-4900} NOTES: A. I always use Fresh Broccoli and steam it in a vegetable steamer. Costco usually has 3# packages that have been good. I have made it with Frozen Broccoli - it will not have the same consistency as the fresh broccoli; but is okay. B. If you plan ahead, you can have this ready and it will only take a few minutes! The night before: Cook your Rice. Cool. Place in a ZipLock Bag and Refrigerate. Steam/Cook your Broccoli. Cool completely. Place in ZipLock Bag and Refrigerate. {If you do not completely cool-it will continue to "cook" in the Bag}. C. If you cooked your rice and broccoli the night before. When you are ready to make the dish. Remove the Rice and Broccoli from the Refrigerator. Place on cabinet, bring to room temp or take the chill off - if they remain too cool when you are ready to use them, heat them in the microwave - I just leave in the zip lock storage bag and vent it for microwave and heat the broccoli and rice before putting it in the cheese sauce. Prepare the Cheese, Celery Soup and Rotel mixture in accordance with directions - Then Add the Broccoli; then the Rice {same as if you had just cooked them} Mix and follow directions for serving/storage. Note sometimes I cover the casserole with foil and place in one of my ovens on WARM and remove when ready to serve. You do not want to place it in the oven for additional cooking process as it will dry it out. *I always prepare the rice and broccoli ahead of time --- this makes it so easy to complete the day you need to serve the dish. I am strictly guessing on the rice, as I always make a little extra rice - be careful of putting too much rice as it will dry your dish out. Always put the broccoli in first; then slowly add the rice --- this is very important process. It is a favorite --- ENJOY!

BROCCOLI AND RICE CASSEROLE

Steps:

• 1. Mix all ingredients except the grated cheese and put into a casserole dish.
• 2. Top with grated cheese and bake in at 350 degrees, uncovered, for 45 to 50 minutes or until cheese is browned.