I made this recipe for Christmas dinner, and my family loved it. I did make a few adjustments to the recipe after reading several other reviews: I used 3 cloves of garlic with an onion (omitted celery) and sautéd the frozen broccoli with the garlic/onions; I used 1 can of cream of broccoli and 1/2 can of cream of mushroom; I used 1 1/2 cups milk instead of water; and I only used half a block of Velveeta cheese and supplemented the remaining cheese with 1/2 cup Gruyere and 1/4 cup Parmesan. I began by sautéing the garlic/onion in some olive oil for about 5 min and then adding the frozen broccoli. I added about 1/4 cup of chicken stock to the pan and put a lid on for about 10 min to warm the broccoli through. In a separate pan I added the canned soups and milk, and once dissolved, I added the Velveeta. Once all of that was combined, I added it to the broccoli/garlic/onion mixture and added my three cups rice (I used brown rice that I cooked with some chicken stock and butter). I mixed in the Gruyere and Parmesan at the end and then baked everything at 350 for 45 minutes. The casserole came out great!
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I made this recipe for Christmas dinner, and my family loved it. I did make a few adjustments...