Broccoli Rice Casserole

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Broccoli Rice Casserole

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We’ve all had broccoli rice casserole at one time or another, and this isn’t too far off from the original recipe from Cambell’s. It’s just got a few tweaks to give it some extra dimension and flavor!

Ingredients:
1 lb (16 oz) frozen cut broccoli
8 oz Velveeta
1 onion
1/2 stick butter
1 1/2 c rice
2 oz cream cheese
2 cloves of garlic chopped
Roasted red peppers
1 can cream of chicken and mushroom soup (the blend is really good!)
1/3 c milk
Salt, pepper, cayenne pepper

1. Sauté your chopped onion in your butter for about 15 minutes until they start to turn golden. Meanwhile, cook your 1 1/2 c rice according to the package instructions.

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2. Put your broccoli in a microwaveable safe container and fill halfway with water. Pop it in your microwave for five minutes to steam them so they’re cooked but still crunchy.

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3. After your onion is mostly cooked, add your chopped garlic and sauté another few minutes. Season it all with salt, pepper, and a pinch of cayenne pepper. I also added chopped up roasted red peppers. I only had a half a jar, but would’ve done a full jar if I had it.

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4. Add your cheeses and cream of mushroom & chicken and cook on low until it’s melted.

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5. Add your milk and it will thin out the sauce a bit.

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6. Now add your broccoli…

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7. …then add your cooked rice 😄

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8. Now pour this into a buttered casserole dish and bake at 350 for 20-30 minutes. So good!

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