Broccoli Casserole With Cheese Whiz No Rice Broccoli Walls

Broccoli Rice And Cheese Whiz Casserole Recipe Broccoli Walls Cook onion in butter in large skillet until soft. add remaining ingredients and cook just until cheese is melted. put in 2 quart casserole dish. bake at 350 (uncovered) for 1 hour. to make ahead and freeze: mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes, cover, label. Preheat the oven to 375. lightly spray a 1 1 2 quart baking dish with cooking spray. set aside. in a large bowl, mix the broccoli, soup, milk, mayonnaise, cheese, salt and pepper and stir to combine. transfer to the baking dish and cover with the crushed crackers. dot with small chunks of the butter over the crackers.

Broccoli Casserole With Cheese Whiz No Rice Broccoli Walls Preheat oven to 350 degrees. in a fry pan, saute the onion and celery in the oleo (butter or margarine) until soft. in a large bowl, combine all ingredients and stir together. turn into a 2 quart casserole pan which has been coated with pam. bake uncovered for 30 – 40 minutes. Prepare a 13 x 9 inch casserole dish by spraying with nonstick cooking spray. melt butter in a medium saucepan. in a large bowl, mix with cheese whiz and cream of mushroom soup to form a cheesy sauce. add frozen broccoli, instant rice and diced onions to cheese sauce. pour into prepared baking dish. Directions. cook broccoli until tender but not overcooked; drain well. place cooked broccoli into a pre sprayed casserole dish. mix cream of mushroom soup, sour cream, onion, and 1 cup of shredded cheese together. pour over the broccoli in the casserole dish. sprinkle desired amount of croutons over the top. top with remaining 1 2 cup shredded. Wash broccoli with cold water, and shake dry. pat with a paper towel to completely dry, if needed. take a sharp knife, trim off a small slice at the end of the stalk and discard. separate the florets from the stem and cut each floret into bite sized pieces. peel the tough outer edge of the broccoli stems, and discard.

Broccoli Casserole With Cheese Whiz No Rice Broccoli Walls Directions. cook broccoli until tender but not overcooked; drain well. place cooked broccoli into a pre sprayed casserole dish. mix cream of mushroom soup, sour cream, onion, and 1 cup of shredded cheese together. pour over the broccoli in the casserole dish. sprinkle desired amount of croutons over the top. top with remaining 1 2 cup shredded. Wash broccoli with cold water, and shake dry. pat with a paper towel to completely dry, if needed. take a sharp knife, trim off a small slice at the end of the stalk and discard. separate the florets from the stem and cut each floret into bite sized pieces. peel the tough outer edge of the broccoli stems, and discard. Pour the sauce over the rice, broccoli, and cheese, and stir until everything is evenly coated in sauce. coat an 8x8 or 9x9 casserole dish with non stick spray, then spread the casserole mixture evenly in the dish. top with the remaining shredded cheese. melt 1 tbsp of butter in a small skillet and add breadcrumbs. Instructions. preheat the oven to 325 degrees. cook the rice in 1 1 2 cups boiling water per package instructions. fluff and place in a large bowl. steam the broccoli in a microwave steamer basket for 5 minutes; then roughly chop and add to bowl with the rice. in a skillet over medium high heat, melt the butter.