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Rene Adkins

Broccoli Casserole


  • 10-12 oz frozen broccoli
  • 1 cup cooked rice
  • 1 can cream of mushroom soup
  • 1/4 cup chopped onions
  • 6-8 oz Velveeta cheese
  • 1/3 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • seasoned bread crumbs


Cook broccoli until tender. Drain and add cooked rice, soup, and onions. Melt Velveeta cheese with milk and stir until smooth. Add cheese and milk mixture to broccoli mixture, add salt and pepper, and mix together well. Pour into greased casserole dish and top with seasoned bread crumbs (or something crunchy i.e., Ritz Crackers, crushed croutons). Bake at 350°F until top is brown and cheese is bubbly.