October was packed full of excitement and events. Enjoy a few of our highlights!
Broccoli Rice Casserole
The holidays are upon us and that means that I will be cooking A LOT. One dish I am simply not allowed to show up without? The legendary “Broccoli and Cheese Casserole” that’s been in our family for years! It’s become my signature dish at our holiday gatherings, and my girls swear it wouldn’t be Thanksgiving or Christmas without it—talk about pressure, right? Haha! If you try it, I hope your family enjoys it as much as mine.
Happy Holidays!
~Autumn
Broccoli Rice Casserole Recipe:
- 3/4 cup onion, chopped
- 3/4 cup celery, chopped
- 1/2 stick butter
- 1 (10 oz) pkg frozen broccoli (cooked and drained)
- 1 can (10 ¾ oz) cream of mushroom soup
- 1 can (10 ¾ oz) cream of chicken soup
- 5 oz Velveeta
- 2 cups cooked rice
- Garlic powder, salt, pepper to taste
- Saute onion and celery in butter. Add remaining ingredients except rice and cook until thick and blended. Add cooked rice and stir well. Spoon into 2 quart casserole dish. Bake at 350* for about 30 minutes, or until hot and lightly browned on top.
Check out the recipe here
