Make Ahead Broccoli Cheese And Rice Food

MAKE-AHEAD SWISS, CHICKEN & BROCCOLI CASSEROLE

Steps:

• Line 9-inch square baking dish with foil, with ends of foil extending over sides; spray with cooking spray. Place chicken in prepared dish. Fold ham slices in half; place over chicken. Top with cheese and broccoli.
• Whisk gravy, sour cream and mustard until blended; pour over broccoli. Cover with foil; freeze until firm. Use foil handles to remove casserole from dish; place (with foil) in freezer-weight resealable plastic bag. Seal bag. Freeze up to 2 months.
• Remove casserole from freezer 24 hours before serving; place casserole (with foil) in 9-inch square pan. Refrigerate until ready to bake.
• Heat oven to 400°F. Bake casserole 20 min. Uncover casserole; sprinkle with cracker crumbs. Bake 15 to 20 min. until chicken is done (165°F). Meanwhile, prepare rice as directed on package, omitting salt.
• Serve chicken casserole with the rice.

CHEESY BROCCOLI RICE CASSEROLE

Steps:

• Have ready a greased 9"x13" casserole dish, and preheat the oven to 350°.
• Add the butter to a large saucepan over medium heat. Do not allow to burn. Add the onion and celery and sauté 6-8 minutes, stirring often, until softened.
• Sprinkle the flour over the vegetables and stir for about 1 minute. Add the chicken broth one big splash at a time, stirring after each addition. Add the cream and stir to combine. Simmer for 2 minutes, and remove from the heat.
• Add 1 cup of the cheese, salt, pepper, and garlic powder to the sauce. Stir to combine and transfer to a large mixing bowl.
• Add the cooked rice and broccoli, and stir to combine once more. Transfer the mixture to the prepared casserole dish and evenly sprinkle over the remaining cheese.
• Bake, uncovered, for 25 minutes. Serve and enjoy.

CHEESY BROCCOLI RICE BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package.
• Meanwhile, in 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk and pepper. Cook, stirring frequently, until cheese is melted.
• Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over rice mixture.
• Bake uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.

MAKE-AHEAD RICE, BROCCOLI AND CHEESE RECIPE

Steps:

• Bring broccoli and broth to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min. Stir in VELVEETA. Let stand, covered, 5 min. Stir until VELVEETA is completely melted. Spoon into microwaveable bowl. Refrigerate up to 24 hours.
• Meanwhile, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 min. or until golden brown, stirring frequently. Cool completely. Stir in Parmesan. Spoon into airtight container. Store at room temperature up to 24 hours.
• Cover broccoli mixture with waxed paper just before serving. Microwave on HIGH 5 to 6 min. or until heated through; stir. Sprinkle with crumb mixture. Microwave, uncovered, 2 to 3 min. or until heated through.

BROCCOLI RICE CASSEROLE

Steps:

• Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
• Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
• In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
• Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

CHEESY RICE AND BROCCOLI

Steps:

• Place broccoli and broth in medium saucepan.
• Bring to a boil over medium-high heat.
• Stir in rice, cover.
• Remove from heat.
• Let stand 5 minutes.
• Stir in cheese, cover.
• Let stand 5 minutes.
• Stir until cheese is melted.

MAKE AHEAD BROCCOLI CHEESE AND RICE

Steps:

• Bring broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in velvetta ; cover. Let stand 5 minutes. Stir until velvetta is completely melted. Spoon into microwaveable serving dish; cover with plastic wrap. Refrigerate up to 24 hours.
• Meanwhile, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 minutes or until golden brown, stirring frequently. Cool completely. Stir in parmesan cheese. Spoon into resealable plastic bag; seal bag. Store at room temperature up to 24 hours.
• Vent plastic wrap covering broccoli mixture by poking a few holes in the top. Microwave on high 5 to 6 minutes or until heated through; stir. Sprinkle with cracker crumbs mixture. Microwave, uncovered, an additional 2 to 3 minutes or until heated through.
• Substitute: Prepare as directed, using velveeta made with 2% milk.

MAKE-AHEAD BROCCOLI SALAD WITH BACON AND CHEESE

Steps:

• Toss broccoli, cooked bacon, Cheddar cheese, and onion together in a resealable container. Mix mayonnaise, sugar, and cider vinegar together in a separate container until well blended. Refrigerate both until chilled, 30 minutes or up to 1 week.
• Just before serving, add dressing to the salad and toss to coat.

EASY CHEESY BROCCOLI RICE CASSEROLE

Steps:

• Cook the broccoli for about 2 minutes in boiling water, just until crisp-tender. Drain and set aside.
• Preheat oven to 350°F. Grease an 8-inch square baking dish; set aside.
• In a large skillet or Dutch oven, melt butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
• Reduce the heat to a very low flame. Stir in soup, paprika, dry mustard, nutmeg, 1 cup of the cheese and milk. Cook, stirring constantly, until the cheese melts, about 2 minutes. Remove from heat.
• Add cooked rice and broccoli; stir to combine. Taste and season with salt and pepper, if necessary.
• Transfer mixture to the prepared baking dish. Top with crushed crackers and remaining ½ cup of cheese.
• Bake for about 20 minutes, or until hot and bubbly.

BROCCOLI RICE AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees
• Steam or boil broccoli for 3 minutes until crisp tender. Drain and set aside.
• In large skillet over medium heat melt butter. Add onion and cook until soft about 5 minutes. Add garlic and cook for another minute.
• Sprinkle flour over onion and garlic and cook until slightly thick and no dry flour is visible. Add milk while whisking. Cook on medium heat until thick. About 3 minutes. Add salt and pepper. Taste for seasoning.
• Reduce heat to low. Stir in 1 1/2 cups grated cheese and cream cheese. Stir until melted and well combined.
• Add broccoli and rice to sauce mixture gently folding until well combined.
• Pour into a greased 2 quart casserole dish.
• Top with remaining cheese and bake 25-30 minutes or until bubbly and cooked through.