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Spicy Ricey Cheese & Broccoli Casse-RO*TEL
Spicy Ricey Cheese & Broccoli Casse-RO*TEL
by Angela from NC
Not just another broccoli and cheese casserole. This casserole has so much flavor!
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Category

Meatless Main Dish

Side Dish

Prep Time

20 minutes

Servings

4 to 6

Recipe Ingredients

1 pkg. 10 oz. frozen broccoli (cooked)
2 cups rice (cooked)
1 can condensed cream of mushroom or cream of celery soup
1 Tbs. cornstarch
3 Tbs. butter (divided in use)
3/4 cups beef broth (divided in use)
¼ cup milk
1 can (10oz.) RO*TEL Original Diced Tomatoes & Green Chilies, drained
1 Tbs. salt
1 Tbs. pepper
½ tsp. paprika
6 slices sliced Velveeta cheese, unwrapped and sliced into 3 pieces per slice
½ cup white bread cubes (approx. 3 pieces bread)

Directions

Preheat oven 350 degrees F. Spray 1-1/2 qt. loaf pan with cooking spray.

In small saucepan on medium heat, add 1/2 cup beef broth, soup and cornstarch . Stir well. Pour in milk. Stir. Once contents start bubbling, turn off heat. Set aside.

In large mixing bowl fold in rice, broccoli, remaining beef broth, RO*TEL tomatoes & chilies, salt and pepper and paprika. Stir well. Pour in flour mixture from saucepan. Stir. Mix in cheese except 4 pieces. Pour broccoli and cheese mixture evenly into baking dish. Place remaining 4 cheese pieces on top of broccoli mixture.

In small microwaveable mixing bowl melt 1 tablespoon butter. Pour in bread cubes and mix well. Spread evenly over top of baking dish. Slice remaining butter into 4 to 6 slices. Place pads of butter evenly on top of casserole.

Bake 30 to 35 minutes or until bread crumbs are browned evenly and cheese looks thoroughly melted.