BROCCOLI AND ROTEL CHEESE CASSEROLE

By á-171101

Ingredients

• 2 pound Velveeta Cheese
• Fresh or Frozen Broccoli, Fresh 1 1/2 pounds [not much stalk]; Frozen 2 packages florets – I
• do not use Frozen
• 2 Can Campbell’s Cream of Celery Soup {original recipe – not the lite/fat free soup}
• 2 Can Rotel “Original” {I do not use the “mild” or “hot” rotel}
• 3 to 4 Cups Cooked Instant Rice, I use “Minute Rice”

Preparation

Step 1

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!