Broccoli cheese rice may not look like much, but one bite and you’re hooked! It is a hand-me-down recipe (affectionately known as Goop) that is always requested for gatherings and potluck dinners. This can be put together hours ahead of time, and just let it rest on the counter until ready to bake. In fact, it will cook faster the longer you let it sit on the counter. It’s simple, but quite addictive.
Broccoli Cheese Rice Recipe
1 cup raw long-grain white rice (not instant)
2 Tablespoons (1/4 cup or 1/2 stick) butter, melted (liquified, but cool)
2 cups frozen chopped broccoli, unthawed
8 ounces white button mushrooms, cleaned and thick-sliced
1 cup diced sweet onions
1 can (10.5 ounces) cream of mushroom soup (undiluted)
1/2 cup water
8 ounces (1/2 pound) Velveeta® cheese (processed cheese food), cut into 1/2-inch cubes
1/2 teaspoon table salt
Preheat oven to 375 F.
Mix rice and melted butter together in oven-proof casserole (a 3-quart covered casserole or Dutch oven should do it). Mix in broccoli, sweet onions, mushroom soup, water, cheese, and salt until well-combined and vegetables are evenly distributed.
Cover tightly and bake for 30 minutes in preheated oven. Remove from the oven and stir. Return to the oven uncovered and cook an additional 15 to 30 minutes. Cooking time may vary depending on how long mixture sits before baking. The longer it sits, the less cooking time is needed.
Always test rice for doneness before serving. Cooking times vary with different ovens and casserole dishes, and you do not want any surprises. Recipe may be doubled.
Yield: 8 to 10 servings
• If you make this the day before, cover and refrigerate. Let the dish come to room temperature before baking. Remember, the longer it sits pre-made, the less time it takes to cook.