![](https://cocinalopeznegrete.com/assets/img/2015/signboard-left.png)
![](https://cocinalopeznegrete.com/assets/img/2015/signboard-center.png)
![](https://cocinalopeznegrete.com/assets/img/2015/signboard-right.png)
Broccoli Rice and Cheese Casserole
INGREDIENTS:
10 ounces chopped broccoli3 cups instant rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/4 cups water
1 16-ounce package shredded cheddar cheese
1 tablespoon butter
1 bunch celery
1 large onion
Pinch of salt and pepper
![](https://cocinalopeznegrete.com/assets/img/2015/candy_cane_recipe_ingredients.png)
PREPARATION:
Preheat oven to 350 degrees. Boil broccoli and rice. In a medium pan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Stir in cheese until melted. Melt butter in skillet and stir in celery and onion until soft. In a baking pan, combine broccoli, rice, soup and cheese mixture, celery and onion. Add a pinch of salt and pepper. Bake in the preheated oven for 45 minutes until light brown.
Serves 8.
I introduced this recipe to my family when I was in college because I didn't like my mom's stuffing and wanted an extra side option. It's over 5 years later and my family asks me to make it again every year. It is now my way of contributing to the celebration, since my mom always handles the turkey.
![](https://cocinalopeznegrete.com/assets/img/2015/candy_cane_recipe_preparation.png)
![](https://cocinalopeznegrete.com/assets/img/2015/ornaments_small.png)