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Instructions Preheat your oven to 350°F. Grease a 9×13-inch casserole dish with butter and set it aside. In a large bowl, whisk together the cream of mushroom soup, Cheez Whiz, and melted butter ...
Mix together cooked rice, condensed cream of mushroom soup and add shrimp, shredded cheese and black pepper. Pour mixture into a greased 1 1/2 quart casserole dish. Bake for 30 to 40 minutes.
Whether she’s whipping up a weeknight dinner or feeding a crowd, Ree Drummond always has a casserole in her back pocket—and this one’s a favorite. “Broccoli rice casserole is a cherished ...
Make Ahead Broccoli Rice Casserole Serves: 6 to 8 Ingredients 16-ounce package frozen broccoli florets 2 teaspoons salt 2 cans Cream of Mushroom Soup, undiluted 8 ounces Velveeta Cheese, cut into ...
She sauteed onions and garlic in a skillet with butter, then added flour to the mixture. Drummond added mustard powder, cayenne pepper, and whole milk and allowed the mixture to bubble up and ...
Preheat oven to 325°. In a large skillet, melt butter over medium-high heat. Add onion, celery and broccoli; cook and stir until crisp-tender, 3-5 minutes. Stir in the cheese sauce, soup and milk ...
Working in batches, fry the rice balls, turning until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
Grease a 7 x 11 baking dish, set aside. Cook the brown rice according to directions, set aside. Cook the broccoli and drain water. Sprinkle the salt over broccoli and set aside.