Eleanors Broccoli Rice Supreme Food

ELEANOR'S BROCCOLI & RICE SUPREME

Eleanor's Broccoli & Rice Supreme image

This is my husband's grandmother's broccoli casserole and it is his absolute favorite! The original recipe calls for cheese whiz, but personally I prefer velveeta. You could substitute any kind of cream soup, but I like the cream of mushroom for this recipe. Enjoy!

Provided by Kristy D.

Categories White Rice

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup rice
1 cup milk
8 ounces Velveeta cheese (cubed)
1 (10 ounce) can cream of mushroom soup
2 tablespoons butter
2 stalks celery (chopped)
1 onion (chopped)
10 ounces frozen broccoli
1/2 teaspoon salt

Steps:

Cook the rice according to package directions. In a small pan, melt butter and saute chopped celery, and chopped onion. Cook for 5 minutes or until soft. In a large bowl, mix soup, milk, and cheese. Combine rice, cheese mixture, vegetables and broccoli and mix well. Pour into a small casserole dish and bake for 45 minutes at 350 degrees.

BROCCOLI SUPREME

Broccoli Supreme image

Make and share this Broccoli Supreme recipe from Food.com.

Provided by ThatJodiGirl

Categories Rice

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb butter
1 lb Velveeta cheese (cubed)
2 (10 1/2 ounce) packages frozen broccoli, chopped
2 cans cream of mushroom soup
2 cans milk
2 1/2 cups cooked rice
1 medium onion (chopped)
1/4 cup celery (chopped)

Steps:

Saute onions, celery, and broccoli in butter.
Mix with soups diluted with milk, cooked rice, and 2/3 of grated cheese.
Turn into buttered 9 x 13 inch or 2 quart casserole dish and top with remaining cheese.
Bake in preheated oven at 350 degrees for 1 hour.

BROCCOLI RICE PUFF

Broccoli Rice Puff image

This dish is a lovely alternative to a regular broccoli casserole and goes beautifully with most entrees.

Provided by Redneck Epicurean

Categories Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 ounce) package frozen chopped broccoli
1/2 cup chopped onion
2 tablespoons butter
1 (10 ounce) can cream of mushroom soup
2 cups cooked rice
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
4 eggs, separated
2 cups shredded cheddar cheese

Steps:

Preheat the oven to 400 degrees.
Cook the broccoli using package directions and drain well.
Saute the onion in butter until tender. Stir in soup, rice, broccoli, and seasonings.
Turn into a greased shallow 2-quart casserole dish. Bake for 20 minutes.
Beat the egg yolks in a large bowl until thick and lemon-colored. Stir in cheese.
Beat egg whites until soft peaks form and fold into the egg yolk mixture.
Remove casserole from the oven and stir. Spread the egg and cheese mixture over the top.
Bake for 15 minutes longer or until golden brown.

Nutrition Facts : Calories 561.3, Fat 34, SaturatedFat 18.2, Cholesterol 286.1, Sodium 950.8, Carbohydrate 38.2, Fiber 2.7, Sugar 3.7, Protein 26

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